Prep Time

10 MINS

Cook Time

20 MINS

Serves

6 PEOPLE


Ingredients

  • 125g Kikorangi half moon - finely sliced and crumbled
  • 1 cauliflower head, cut into florets
  • 2 Tbsp olive oil
  • 1 Tbsp dukkah
  • 1 cup flat leaf parsley, stalks removed
  • 1 cup mint, stalks removed and roughly torn
  • 1 pomegranate, shucked and strained
  • 1/2 cup cup pine nuts, toasted 

Dressing Ingredients

  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 1 cup natural, unsweetened yoghurt
  • 1 clove garlic, crushed

Method

  • Bring a large pot of water to the boil, drop in cauliflower and blanch until almost soft.
  • Strain and set aside. Over a high heat bring a large skillet with olive oil to heat.
  • Throw in drained cauliflower and shake occasionally, allowing them to char.
  • Meanwhile, make dressing by combining all ingredients in a large bowl and whisking – season to taste.
  • Place cauliflower on a large platter and scatter with parsley, mint, pine nuts, pomegranate, Kapiti Kikorangi cheese and dukkah before drizzling with dressing.

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