RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 x whole medium cauliflower, trimmed
• 2 tablespoons Cobram Estate Classic EVOO
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Sea salt flakes for seasoning
• 120g bag Coles baby rocket leaves
• 1/3 cup roast almonds, roughly chopped

SUMAC ONIONS:

• 1 large red/Spanish onion
• 1/4 cup red wine vinegar
• 1 tablespoon caster sugar
• 1 teaspoon ground sumac, plus extra to serve
• 1/2 cup Water, or enough to cover onions

SOUR CREAM DRESSING:

• 1 tub ZoOSh sour cream & chives dip
• 2 tablespoons water

METHOD:

• Preheat the oven to 180 degrees C. Cut the cauliflower into florets and place them into a large bowl. Mix the oli, turmeric, cumin and sea salt into the cauliflower florets so they are evenly coated. Place the florets onto a lined oven tray in a single layer and roast for 35 minutes, or until tender.
• Meanwhile to make the sumac onions, cut the onion into thin wedges and place into a small saucepan along with the vinegar, sugar, sumac, a pinch of sea salt and 1/2 cup water. Place onto a medium heat and bring up to the boil until the sugar dissolves. Take off the heat and allow to pickle at room temperature.
• Mix the water into the sour cream dip until it is a pouring consistency.
• To serve, place the rocket leaves onto the base of a serving platter. Top with the roasted cauliflower, sour cream dressing, sumac onions, roast almonds and a drizzle of extra olive oil and sumac. Serve warm.

Our friends at Wine Selectors recommend pairing this dish with a Shiraz or Chardonnay or Viognier