Name: Baked cauliflower with haloumi, dukkah and honey
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8
Ingredients: 1 large cauliflower, trimmed, cut into florets; 1 Tbsp sumac; 1 tsp fennel seeds; ⅓ cup extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 80ml good-quality honey; ½ red onion, finely chopped; 2 Tbsp red wine vinegar; 100g haloumi, drained, grated, dried on paper towel; ¼ cup dukkah; 1 long green chilli, finely chopped; ⅓ cup flat-leaf parsley leaves, roughly chopped; ¼ cup skinless hazelnuts, toasted, roughly chopped

Baked cauliflower with haloumi, dukkah and honey

Bring a taste of North Africa to your table.

Serves 6-8

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Revamp cauliflower cheese to bring a taste of North Africa to your table! Roast it with sumac and fennel, then serve with a spice-and-nut mix.

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Ingredients

1 large cauliflower, trimmed, cut into florets

1 Tbsp sumac

1 tsp fennel seeds

⅓ cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

80ml good-quality honey

½ red onion, finely chopped

2 Tbsp red wine vinegar

100g haloumi, drained, grated, dried on paper towel

¼ cup dukkah

1 long green chilli, finely chopped

⅓ cup flat-leaf parsley leaves, roughly chopped

¼ cup skinless hazelnuts, toasted, roughly chopped

Method

Preheat oven to 220°C fan-forced (240°C conventional). Line a large oven tray with baking paper. Put cauliflower, sumac, fennel and 1/4 cup of the oil in a large bowl. Season and toss well to coat. Spread cauliflower in a single layer on prepared tray. Roast for 20-25 minutes until tender and golden.

Meanwhile, for vinaigrette, put honey in a small saucepan over medium-high heat for 2-3 minutes. Add onion, reduce heat to low and cook for 3-4 minutes, or until onion has softened slightly. Remove from heat, whisk in remaining oil and vinegar, season and set aside to cool.

Put cauliflower on a platter and drizzle with half of the vinaigrette. Season and toss well to coat. Scatter with haloumi, dukkah, chilli, parsley and hazelnuts. Serve with remaining vinaigrette on the side.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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