RECIPE BY:

Courtney Roulston

INGREDIENTS:

• 1.2kg cauliflower, leaves on
• 2 Tb Cobram Estate Extra Virgin Olive Oil olive oil

TOMATO-HARISSA SAUCE:

• 1 x can Ardmona Diced Tomatoes
• ½ cup whole roast almonds
• 2 clove garlic, peeled
• 2 teaspoons harissa paste
• 3 Tb Cobram olive oil
• 2 Tb red wine vinegar
• 1 Tb maple syrup

PISTACHIO DUKKAH:

• 1 Tb cumin seeds
• 1 Tb coriander seeds
• 1/3 cup pistachio nuts
• 2 Tb sesame seeds, toasted
• ½ teaspoon black pepper
• ½ teaspoon sea salt flakes

METHOD:

• Pre-heat the oven to 220 C and place the rack in the middle position.
• Lightly oil a baking tray. Trim off some of the outer leaves from the cauliflower, but leave some intact to protect the cauliflower as it cooks.
• Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into the base.
• In a pot of boiling water, place the cauliflower, stalk side down, and cook for 10 minutes. Transfer to baking tray and drizzle 2 tablespoons of olive oil over the cauliflower and season with sea salt.
• Bake for a 30 minutes, or until the cauliflower is tender when a small knife is inserted.
• Meanwhile to make the tomato-harissa sauce, place all the ingredients into a food processor or using a stick blender blend until smooth and thick. Season with a pinch of sea salt and set aside.
• To make the dukkah, toast off the cumin and coriander seeds in a dry frying pan over a medium heat for 1 minute, or until fragrant. Transfer to a mortar and pestle and pound into a fine powder. Add in the pistachio nuts and sesame seeds and gently pound until a rough powder has formed. Mix in the pepper and sea salt.
• To serve, spread the tomato-harissa onto the base of a serving platter. Place the whole cauliflower on top of the sauce and scatter over the dukkah. Serve warm.