Slow baked whole cauliflower with dukkah and parmesan

Recipe thanks to Pete Andrew from Bendigo Fresh


  • 1 head of cauliflower  
  • Tablespoon of dukkah spices  
  • Parmesan cheese  
  • Olive oil  


  1. Preheat oven to 160 degrees Celsius  
  2. Score a cross deep into the base of the cauliflower.  
  3. In a bowl, mix together 2 teaspoons of dukkah and 2 tablespoons of olive oil.  
  4. Pour mixture over the head of the cauliflower and rub it all over to coat.  
  5. After an hour, drizzle an extra 1 tablespoon of oil over the top of the cauliflower.  
  6. Roast for another 30 minutes until golden brown on the outside and tender on the inside.  
  7. Serve the cauliflower with a sprinkle of freshly grated parmesan.  

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