Dukkah roasted cauliflower

This easy way of preparing cauliflower adds a lovely layer of flavor that works perfectly with the preserved lemon yogurt as an appetizer or side.

📝 Ingredients

• 12 oz cauliflower (340g (approx 1/2c medium head))
• 1 tbsp olive oil ((approx))
• 1/2 tbsp dukkah ((plus a little more to serve))
• 1/2 tbsp preserved lemon ((around 1/8 lemon, skin only - remove the flesh before chopping))
• 2 tbsp Greek yogurt ((or other plain, thicker yogurt))
• 1 tsp chopped cilantro (coriander)

👨‍🍳 Instructions

1. 1Preheat the oven to 400F/200C.
2. 2Cut the cauliflower into florets. Split larger pieces in half or smaller so that your chunks are relatively even, roughly large bite-sized pieces.
3. 3Place the cauliflower on a baking sheet/tray (or in a baking dish) and drizzle over the olive oil. Toss the cauliflower to coat it. Sprinkle over the dukkah, trying to ensure each piece is relatively evenly covered.
4. 4Roast the cauliflower for approximately 20-25 minutes until the top is just starting to brown and the underside is starting to crisp up.
5. 5As the cauliflower is cooking, finely chop or mince the preserved lemon and stir it through the yogurt. Mincing will make it smoother and easier to scoop on the cauliflower, but chunkier is also fine.
6. 6Transfer the cooked cauliflower to a plate, sprinkle over the chopped cilantro and a little extra dukkah (around 1/2tsp) if you like. Serve warm with the lemon yogurt.