Whole Baked Cauliflower in Sultana & Maple Syrup Sauce

What you need

fine Himalayan pink salt

1 large (25-30cm) cauliflower

2 tsp ras el hanout

Sultana & maple syrup sauce

1¾ tbsp extra-virgin olive oil;

2 tbsp finely chopped sultanas;

25 g salted butter;

2 tsp ras elhanout;

finely grated zest and juice of ½ lemon;

1 tbsp maplesyrup;

½ tsp fine Himalayanpink salt

Rose harissa yoghurt

2 tsp harissa spice mix

1 tsp rose petal powder

1 tbsp extra-virgin olive oil

250 g Greek-style yoghurt



1. Fill a large pot about half to three-quarters full with water. Add salt until water is extremely salty to taste, then bring water to the boil.

2. Make sure the cauliflower sits squarely on its base – if not, shave a little off the base to level. Do not cut off leaves – just trim at the top so the crown of the cauliflower is exposed.

3. Once water is boiling, reduce heat slightly. Add ras el hanout and cauliflower, upside down. Cook for 5–7 minutes at a rolling simmer . Don’t overcook: it should remain firm and not go soft. Drain cauliflower and cool for 20 minutes.

4. Preheat oven to 220°C conventional. Grease a baking tray.

5. Combine all ingredients for sultana and maple syrup sauce in a small saucepan over low heat and cook until butter is melted. Stir briskly to combine.

6. Place cauliflower on its base on the prepared tray. Slowly work sauce into the cauliflower to cover it, rubbing it into the crevices. Spoon some into the centre, being careful not to break the florets. Bake for 30 minutes or until the cauliflower is brown – almost burnt – on top. Baste with juices and bake for a further 5 minutes.

7. Make rose harissa yoghurt by combining harissa spice mix and rose petal powder with 2 teaspoons of boiling water in a bowl. Stir, then set aside for 5 minutes. Add oil and stir. Stand for a further 2 minutes. Add yoghurt and stir well. Serve cauliflower hot with yoghurt on the side. Serves 2-3.

About the book

Kindred by Mariaand Eva Konecsny, published by Plum, RRP $49.99.

Photography by Armelle Habib & Amy Whitfield.