Dukkah roasted cauliflower
This easy way of preparing cauliflower adds a lovely layer of flavor that works perfectly with the preserved lemon yogurt as an appetizer or side.
Servings: 3 -4, approx
Calories: 76kcal
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Ingredients
- 12 oz cauliflower 340g (approx ½c medium head)
- 1 tablespoon olive oil (approx)
- ½ tablespoon dukkah (plus a little more to serve)
To serve (optional but recommended)
- ½ tablespoon preserved lemon (around ⅛ lemon, skin only - remove the flesh before chopping)
- 2 tablespoon Greek yogurt (or other plain, thicker yogurt)
- 1 teaspoon chopped cilantro coriander
Instructions
- Preheat the oven to 400F/200C.
- Cut the cauliflower into florets. Split larger pieces in half or smaller so that your chunks are relatively even, roughly large bite-sized pieces.
- Place the cauliflower on a baking sheet/tray (or in a baking dish) and drizzle over the olive oil. Toss the cauliflower to coat it. Sprinkle over the dukkah, trying to ensure each piece is relatively evenly covered.
- Roast the cauliflower for approximately 20-25 minutes until the top is just starting to brown and the underside is starting to crisp up.
- As the cauliflower is cooking, finely chop or mince the preserved lemon and stir it through the yogurt. Mincing will make it smoother and easier to scoop on the cauliflower, but chunkier is also fine.
- Transfer the cooked cauliflower to a plate, sprinkle over the chopped cilantro and a little extra dukkah (around ½tsp) if you like. Serve warm with the lemon yogurt.
Nutrition
Calories: 76kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 353mg | Fiber: 2g | Sugar: 3g | Vitamin C: 55mg | Calcium: 36mg | Iron: 1mg
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