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|Extra Virgin Olive Oil
|Oli & Vine Aioli for dipping
|Flat leaf parsley, chopped
|Black sesame seeds
Prep time: 10 minutes
Preheat the oven to 185°C.
Wash and cut the Cauliflower into bite size florets and place in a small bowl.
Add to the Cauliflower, 2 tablespoons of extra-virgin olive oil and 1 tablespoon of Dukkah and mix until well coated.
Add a little salt and pepper and place on a baking tray and bake for 30 minutes.
Arrange the cooked Cauliflower onto your serving platter or two plates.
Top the Cauliflower with a drizzle of olive oil and scatter the pomegranate seeds and sesame seeds, then sprinkle the rest of the Dukkah.
Serve with the Oli & Vine Aioli for dipping and garnish with chopped Parsley.
Prep time: 10 minutes.
Place all the ingredients into a food processor and blend to a course but even consistency.
Store in an airtight container for up to 1 month.