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Cauliflower Salad With Egyptian Dukkah

Cauliflower Salad With Egyptian Dukkah

Yields1 Serving
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INGREDIENTS
1 head of cauliflower broken into small florets (660g in total)
5 tbsp NOMU Extra Virgin Olive Oil
1 large stick of celery, cut at an angle into 0.5cm slices (70g in total)
30g NOMU Egyptian Dukkah
10g Small flat-leaf parsley leaves, picked
50g pomegranate seeds (from about ½ a medium pomegranate)
½ tsp NOMU Cook's Collection Ground Cinnamon
½ tsp NOMU Cook's Collection Ground Allspice
1 ½ tsp maple syrup
NOMU Sea Salt and NOMU Black Pepper to taste
DIRECTIONS

Preheat the oven to 220°C.

Mix the cauliflower with 3 tablespoons of the olive oil, ½ a teaspoon of salt and some black pepper. Spread out in a roasting tin and roast on the top oven shelf for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.

Sprinkle the Egyptian Dukkah over the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season to taste. Serve at room temperature.


 

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Ingredients

INGREDIENTS
 1 head of cauliflower broken into small florets (660g in total)
 5 tbsp NOMU Extra Virgin Olive Oil
 1 large stick of celery, cut at an angle into 0.5cm slices (70g in total)
 30g NOMU Egyptian Dukkah
 10g Small flat-leaf parsley leaves, picked
 50g pomegranate seeds (from about ½ a medium pomegranate)
 ½ tsp NOMU Cook's Collection Ground Cinnamon
 ½ tsp NOMU Cook's Collection Ground Allspice
 1 ½ tsp maple syrup
 NOMU Sea Salt and NOMU Black Pepper to taste

Directions

DIRECTIONS
1

Preheat the oven to 220°C.

Mix the cauliflower with 3 tablespoons of the olive oil, ½ a teaspoon of salt and some black pepper. Spread out in a roasting tin and roast on the top oven shelf for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.

Sprinkle the Egyptian Dukkah over the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season to taste. Serve at room temperature.

Cauliflower Salad With Egyptian Dukkah