Spice Roasted Cauliflower & Sunmuscat Sultana Dressing

PREP: 10 MIN | COOK: 30 MIN | SERVES: 2-4

What you’ll need…

  • 1 large head cauliflower, cut into florets

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1 tsp sweet paprika

  • 1/2 tsp smoked paprika

  • 4 Tbsp olive oil, divided


  • 2 purple shallots, thinly sliced

  • 2 Tbsp capers, rinsed

  • 1 Tbsp apple cider vinegar

  • 2 tsp honey

  • 2 Tbsp water

  • 100 g Sunbeam Sunmuscat Sultanas

  • 30 g Sunbeam Walnuts, chopped, or Pine Nuts

  • 1/4 cup chopped parsley


  1. Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.

  2. Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.

  3. While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and

    cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.

  4. Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with

    salt and pepper.

  5. Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or

    pine nuts to serve.