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RECIPES

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For more delicious and simple recipes click below.

-   RECIPE OF THE WEEK  -

1.

Preheat oven to 200°C fan-forced. Trim outer leaves from cauliflower. Trim and cut a deep cross into the central core on the base of the cauliflower. Place cauliflower on a microwave-safe plate. Microwave on high (100%) for 6-7 minutes or until just steaming.

2.

 Combine oil, garlic, cumin, coriander, Moroccan spice and lemon juice in a small bowl. Season with salt and pepper. Place cauliflower into a baking dish lined with baking paper. Spoon spice mixture over cauliflower. Pour water around the cauliflower to a 1cm depth. Bake for 35-40 minutes until just tender when tested with a skewer.

3.

While cauliflower is roasting, combine tahini yoghurt ingredients in a bowl. Season with salt and pepper. To serve, sprinkle cauliflower with pomegranate seeds. Drizzle with extra virgin olive oil and sprinkle with coriander leaves. Serve with tahini yoghurt and lemon wedges.

WHOLE ROASTED SPICED CAULIFLOWER WITH TAHINI YOGHURT & POMEGRANATE

Preparation 15 mins | Cooking 45 mins | Serves 6

INGREDIENTS

1 whole cauliflower (about 1.3 kg)
¼ cup olive oil
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp Moroccan spice (Ras al Hanout)
1 tbs lemon juice
½ pomegranate, seeds removed
Extra virgin olive oil, coriander leaves and lemon wedges, to serve

Tahini yoghurt:
½ cup Greek-style natural yoghurt
2 tbs lemon juice
2 tbs tahini

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GOOD FOR YOU - CAULIFLOWER

A source of dietary fibre which helps normal functions of the intestine to help keep us regular.

A good source of vitamin K which is one of the many nutrients contributing to normal bone structure.

An excellent source of vitamin C, with 100g supplying well over a full day's requirement. This vitamin contributes to the normal immune function.

A source of folate, a B vitamin that is important for normal blood cells.

Picking Cauliflower
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