Roasted Dukkah Cauliflower Florets

Goodman Fielder Food Service
Roasted Dukkah Cauliflower Florets

Roasted Dukkah Cauliflower Florets

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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