Courtney Roulston


2 – 4 people


  • 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


  • 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


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



  • 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

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