Roasted cauliflower with dukkah & salsa verde

Serves 2-3.

Ingredients

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

Method

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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