Prep time:
15 minutes
Cooking time:
30 minutes
Level of Difficulty:
Middle Eastern


1 x whole cauliflower, leaves included 
250g of hummus
150g chopped hazelnuts, roughly chopped
1 bunch of continental flat leaf parsley, roughly chopped
1 pomegranate, seeded
2 tsp z'atar spice 
Olive oil
Murray River Pink Salt
Freshly ground black pepper

It is always a popular side dish in any season, but this whole roasted cauliflower is impressive enough to be the main attraction. With punches of flavour from hummus, pomegranate and z'atar spices, it's a new take on comfort food.


Pull the leaves off the cauliflower and cut out the base of the stem so that the cauliflower can sit whole and stable.  

Drizzle olive oil all over the cauliflower and season with the z’atar spice, salt and pepper

Roast on CircoRoast at 185ºC with a medium level of added steam for approximately 30 minutes, or until it yields easily when pierced with a knife. Half way through toss the cauliflower leaves in to roast as well – they are delicious! The cauliflower should look nice and golden brown.  

On a large platter, spread the hummus in generous amounts around the edges of the plate.  Sit the cauliflower on top in the middle of the platter and scatter the rest of the ingredients on top and around it.  Arrange roasted leaves in a fan around the cauliflower as well if you like. Serve by cutting into wedges.   

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