Turmeric Roasted Cauliflower with Dukkah and Jammy Onions

Ingredients

1. 1

   Heat the oven to 180C.

2. 2

   Spread the blanched hazelnuts, pistachios, sesame seeds, cumin seeds, coriander seeds and fennel seeds on a small baking tray and roast for 10 minutes, until fragrant.

3. 3

   Let them cool, then tip into a food processor, season well with salt and pepper and blitz to a coarse crumb. Set the dukkah aside.

4. 4

   Quarter the cauliflower heads into wedges.

5. 5

   Heat a splash of olive oil in a large frying pan over a medium-high heat.

6. 6

   Lay the cauliflower cut side down and cook for 3 minutes until well browned, then flip and repeat on the other cut side before transferring to a baking dish.

7. 7

   Mix the turmeric with 4 tbsp olive oil and season well with salt and pepper.

8. 8

   Brush the turmeric oil over the cauliflower and roast for 30 minutes, until cooked through but still holding its shape.

9. 9

   Meanwhile, finely chop the red onions and garlic.

10. 10

    Wipe any stray cauliflower out of the frying pan, add a splash of olive oil and set it over a medium heat.

11. 11

    Add the red onions with a good pinch of salt and pepper and cook for 10 minutes, until softened but not coloured.

12. 12

    Stir in the garlic and Aleppo pepper and cook for a minute, then add the raisins, pomegranate molasses, sugar and 200ml water.

13. 13

    Season with salt and pepper and simmer for 3-5 minutes, until slightly reduced and jammy.

14. 14

    Finely chop the fresh mint.

15. 15

    To serve, spoon the jammy onions over the cauliflower, scatter generously with the dukkah and finish with the mint.