Whole Roast Cauliflower, Carrot Skin Dukkah and Carrot Pesto Yoghurt by Conor Spacey
| Serves: 4 | Chef: Conor Spacey | Category: Vegetarian | Course: Accompaniment | Machine: Food Processor | Total time (min.): 60 |
A simple and delicious way to eat cauliflower, making it the star of the show and incorporating Conor's zero waste dukkah and carrot top pesto.
Ingredients
- 1kg whole cauliflower
- 100g Dukkah
- 100floz rapeseed Oil
- 1/2 a lemon zest
- 2 tbsp Carrot top pesto
- 100ml natural yoghurt
- 1/2 lemon juice
- Salt and pepper
Tools
- MultiPro Express Weigh + Food Processor
Method
- Preheat your oven to 200C
- Slice across the base of the cauliflower so that it sits upright, leaving the smaller leaves attached. The bigger leaves and stems can be used for the kimchi recipe on my page
- Place the whole cauliflower into a steamer and steam for 15 minutes or blanch in a pot of boiling water and cool with ice-cold water.
- Mix the dukkah and ½ the rapeseed oil together in a bowl
- Put the cauliflower onto a roasting tray, then evenly coat the top with the dukkah mixture, season with sea salt and drizzle over the rest of the rapeseed oil. Place into the preheated oven and bake for 30 minutes.
- Meanwhile, to make the dressing, mix the yoghurt and lemon together in a bowl, season with salt and pepper and mix together well.
- Remove the cauliflower from the oven and place onto a serving platter. Spoon over the yoghurt dressing and then the carrot top pesto
- Enjoy
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