Recipe Ideas

Moroccan Baked Cauliflower with Turmeric Kefir Dressing

Moroccan Baked Cauliflower
1 whole cauliflower
Extra virgin olive oil
Salt and pepper
Moroccan spice blend
Juice of ½ a lemon
Grated lemon rind

Turmeric Kefir Dressing
1 cup Table of Plenty Kefir
2 tbsp extra virgin olive oil
2 tbsp fresh mint or dill, chopped
2 tbsp lemon juice
1 medium clove garlic, pressed or minced
½ tsp fine sea salt
1 tbsp turmeric
¾ cup Moroccan spice blend
Salt and pepper

Herb Oil Gremolata
1 cup mint, chopped
½ cup chilli flakes
½ cup flat leaf parsley, chopped
Salt and Pepper
Extra virgin olive oil
½ cup lemon juice
Grated lemon rind

Place the cauliflower on a tray lined with baking paper and dress with all the ingredients. Bake in a fan forced oven at 160 degrees Celsius for 45 min.

To make the dressing, combine all the ingredients in a bowl and set aside.

To make the herb oil gremolata, combine all the ingredients in a bowl and set aside.

Once the cauliflower is cooked, take it out of the oven and place it on a serving tray.
Add the turmeric kefir dressing, then some of the herb oil gremolata.
Dress with micro herbs and craisins for a burst of sweetness, and sprinkle with Table of Plenty Classic Dukkah to serve.

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