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28 Jan, 2024

Roasted cauliflower with dukkah & salsa verde

The combination of Dukkah, a Middle Eastern condiment made using nuts and spices, with salsa verde, a green herb dressing that has been inspired from Mexican, Italian and Spanish versions, works wonders on the humble cauliflower. The light and subtle flavours of the cauliflower allow for the spice and herb mixes to come to life in this vibrant, warming dish.


Serves 2-3.


For the Dukkah Cauliflower

  • 75g hazelnuts
  • 50g pistachios
  • 10g dried coriander
  • 25g sesame seeds
  • 5g cumin seeds
  • 5g fennel seeds
  • 1 tsp maldon salt
  • Brown rice to serve

For the Salsa Verde

  • Small bunch mint
  • Small bunch parsley
  • Small bunch basil
  • 50g capers
  • 1 tsp Dijon Mustard
  • 1/2 tsp Maldon salt
  • 50 ml olive oil


  1. Place all the ingredients for the dukkah in a small frying pan and heat them over a low heat, shaking the pan often, for 5-10 minutes until the hazelnuts are golden and the spices from the fennel and cumin are fragrant.
  2. Tip the roasted nuts and spices into a pestle and mortar and crush them together.
  3. Remove the outer leaves of the cauliflower, keep a few of the smaller inner leaves intact as they are delicious when roasted. Cut the cauliflower into roughly 4 pieces, cutting directly through the centre so that the pieces hold together by the root.
  4. Place the cauliflower on a roasting tray and drizzle with rapeseed oil. Sprinkle over the dukkah and roast in the oven for 20-25 minutes until the cauliflower is golden.
  5. Whilst the cauliflower is cooking, make the salsa verde by finely chopping the herbs and capers. Place them into a small bowl and mix in the mustard, olive oil, salt and pepper.
  6. We served this on a platter with brown rice, topped with the cauliflower and then drizzled over the salsa verde.

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