Whole Roast Cauliflower with Dukkah, Black Barley and Herbs and Birch & Waite Golden Goddess Dressing & Sauce

scroll down arrow

SERVES: 4

Medium cauliflower 1

Freshly ground salt and pepper

Black barley 1 1/2 cups

Red wine vinegar 2 tbsp

Extra virgin olive oil 6 tbsp

Coriander 1/2 cup

Mint 1/2 cup

Dill 1/2 cup

Dukkah 1/4 cup

Golden Goddess Dressing & Sauce

Method

  1. Preheat oven to 230°C and line a baking tray with baking paper.
  2. Bring a large pot of water to boil, add whole cauliflower and 2 tbsp of salt. Simmer for 15 minutes then transfer to colander and allow to drain and steam dry for 10 minutes.
  3. While cauliflower cooks, bring a medium pot of water to boil, add barley and cook for 15 minutes. Drain, rinse and place into a mixing bowl.
  4. Roughly chop half the herbs, add to barley with vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
  5. Place poached cauliflower onto baking tray, drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes until the cauliflower is golden then allow to cool for 15 minutes.
  6. To serve, place cauliflower onto a platter and spoon barley around the outside. Drizzle ½ cup Birch & Waite Golden Goddess Dressing & Sauce over the top. Scatter dukkah over cauliflower and finish with the remaining herbs.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Char Grilled Steak with Handcut Chips and Birch & Waite Classic Béarnaise Sauce
Wagyu Beef and Maple Bacon Burger with Birch & Waite Premium Burger Sauce
Mexican Burrito Bowl with Birch & Waite Smokey Chipotle Mayonnaise
Vegan Okonomiyaki with Birch & Waite Vegan Mayonnaise
Vegan Grazing Platter
Spiced Roast Potato Salad with Birch & Waite Aioli Garlic Mayonnaise
Moroccan Roast Pumpkin with Birch & Waite Green Goddess Dressing
Harissa and Maple Roasted Cauliflower Steaks with Birch & Waite Vegan Aioli Garlic Mayonnaise
Roast Vegetable Tostadas with Birch & Waite Vegan Smokey Chipotle Mayonnaise
Chicken Chickpea Quinoa Power Salad with Birch & Waite Green Goddess Dressing
Chickpea Salad with Birch & Waite Greek Lemon Dressing
Roasted Veggies and Grilled Corn with Birch & Waite Smokey Chipotle Mayonnaise
Poached Eggs on Spinach with Birch & Waite Hollandaise Sauce
Chicken Freekah Salad with Birch & Waite Whole Egg Mayonnaise
Stone Fruit and Haloumi Salad with Birch & Waite Beetroot & Blood Orange Dressing
Lemon Crumbed MSC Snapper and Twice Cooked Potato Wedges with Birch & Waite Tartare Sauce
Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise
Poke Bowl with Birch & Waite Japanese Style Dressing
Sweet Toasted Brioche with Crab, Heirloom Tomato and Chive Salad with Birch & Waite Hollandaise Sauce
Ham Hock, Leek and Egg Tartlets with Birch & Waite Hollandaise Sauce
Wagyu Beef Burger with Birch & Waite Aioli Garlic Mayonnaise and Birch & Waite Beetroot Relish
Seared Tuna Salad with Birch & Waite Japanese Style Dressing
Steamed Asparagus and Broccolini with Birch & Waite Hollandaise Sauce
Fritto Misto with Birch & Waite Aioli Garlic Mayonnaise
Porterhouse Steak with Birch & Waite Japanese Style Dressing
Prawn Cocktail Salad with Birch & Waite Creamy Cocktail Seafood Sauce
More Inspiration

Explore Our Range

We've created a wide range of fresh, superior quality products, all made with the finest, fresh, Australian ingredients from our kitchens in Marrickville, Sydney.

Fresh Mayonnaises
Fresh Dressings
Fresh Sauces
Fresh Relishes
Fresh Desserts
See All Products

Contact us

Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Whole Roast Cauliflower with Dukkah, Black Barley and Herbs and Birch & Waite Golden Goddess Dressing & Sauce

Ingredients

SERVES: 4

Medium cauliflower 1

Freshly ground salt and pepper

Black barley 1 1/2 cups

Red wine vinegar 2 tbsp

Extra virgin olive oil 6 tbsp

Coriander 1/2 cup

Mint 1/2 cup

Dill 1/2 cup

Dukkah 1/4 cup

Golden Goddess Dressing & Sauce


Method

  1. Preheat oven to 230°C and line a baking tray with baking paper.
  2. Bring a large pot of water to boil, add whole cauliflower and 2 tbsp of salt. Simmer for 15 minutes then transfer to colander and allow to drain and steam dry for 10 minutes.
  3. While cauliflower cooks, bring a medium pot of water to boil, add barley and cook for 15 minutes. Drain, rinse and place into a mixing bowl.
  4. Roughly chop half the herbs, add to barley with vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.
  5. Place poached cauliflower onto baking tray, drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes until the cauliflower is golden then allow to cool for 15 minutes.
  6. To serve, place cauliflower onto a platter and spoon barley around the outside. Drizzle ½ cup Birch & Waite Golden Goddess Dressing & Sauce over the top. Scatter dukkah over cauliflower and finish with the remaining herbs.

© Birch & Waite Foods Pty Ltd 2019