Whole Roasted Cauliflower with a Dukkah Crust

1. Preheat your oven to 160°C/Fan 140°C/Gas 3. Trim the base of the cauliflower, leaving the leaves on, then score a cross deep into the base. Sit it upright in a roasting tin.

2. Tip 2 tbsp dukkah into a small bowl. Add 2 tbsp olive oil and stir well. Pour the mixture over the cauliflower and rub it all over to coat. Roast the cauliflower in the oven for 1 hr. Then remove it from the oven and drizzle an extra 1 tbsp oil over the top of the cauliflower. Return to the oven for a further 1 hr-1 hr 30 mins, till golden brown on the outside and tender in the middle.

3. Meanwhile, add a large handful of coriander – around 30g – to a food processor or blender. Trim 1 chilli (remove the white pith for less heat) and add it to the processor with 1 peeled garlic clove and 1 trimmed and peeled shallot. Finely grate in thre zest of 1 lemon. Squeeze in the juice. Add 2 tbsp olive oil and a pinch of salt and pepper. Whizz till finely chopped.

4. Serve the roast cauliflower in thick slices with the fresh chilli and coriander sauce on the side.

5. To complete the feast:
For our Beetroot & Red Onion Houmous recipe click here. For our Zesty Lemon & Herb Bulgar Wheat recipe click here.