Roasted Dukkah Cauliflower Florets

Goodman Fielder Food Service
Roasted Dukkah Cauliflower Florets

Roasted Dukkah Cauliflower Florets

Posted on 9th October 2023
Tender cauliflower florets coated in dukkah spice, roasted to perfection and served with a creamy Oli & Vine aioli dip. A delightful appetiser or side dish with a burst of flavours and textures.
Makes 6, scale as needed.


500 g Cauliflower Head
9 mL Extra Virgin Olive Oil
42 g Dukkah
88 g Pomegranate Seeds
21 g Sesame Seeds
236 mL Oli & Vine Aioli for dipping
21 g Flat leaf parsley, chopped
100 g Pistachios
100 g Hazelnuts
100 g Walnuts
8.87 g Sesame seeds
8.87 g Black sesame seeds
5.8 g Fennel seeds
6 g Ground cumin
5 g Ground coriander
2.3 g Smoked paprika
6 g Salt flakes


Prep time: 10 minutes

Step One

Preheat the oven to 185°C.

Step Two

Wash and cut the Cauliflower  into bite size florets and place in a small bowl.

Step Three

Add to the Cauliflower, 2 tablespoons of extra-virgin olive oil and 1 tablespoon of Dukkah and mix until well coated.

Step Four

Add a little salt and pepper and place on a baking tray and bake for 30 minutes.

Step Five

Arrange the cooked Cauliflower onto your serving platter or two plates.

Step Six

Top the Cauliflower with a drizzle of olive oil and scatter the pomegranate seeds and sesame seeds, then sprinkle the rest of the Dukkah.

Step Seven

Serve with the Oli & Vine Aioli for dipping and garnish with chopped Parsley.

Homemade Dukkah

Prep time: 10 minutes.

Step One

Place all the ingredients into a food processor and blend to a course but even consistency.

Step Two

Store in an airtight container for up to 1 month.

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