Serves 2 as a main or 4 as a side



  • 1 medium cauliflower

  • 1 tsp ground coriander

  • 1 tsp za’atar

  • 1 tsp salt

  • a few cracks of freshly ground black pepper

  • 2 tbsps olive oil

    WNK Supper: Supper: Recipes Worth Staying in For Supper: Recipes Worth Staying in For Flora Shedden


  • 20 g (3/4 oz/2 generous tbsps) hazelnuts

  • 5 g (1/4 oz) fresh coriander (cilantro)

  • 1/2 celery stalk

  • 40 g (11/2 oz/scant 3 tbsps) olive oil

  • 40 g (11/2 oz/scant 3 tbsps) milk (or double/heavy cream)

  • seeds from 1/4 pomegranate

  • salt and freshly ground black pepper


  • za’atar – 1/2 tsp dried thyme mixed with 1/2 tsp sesame

  • sumac milk – oat milk; cream

  • hazelnuts – almonds


Preheat the oven to 220°C fan (475°F/gas 9).

Roughly chop the cauliflower: stalk, leaves and all (the smaller the pieces, the quicker it will cook). Reserve a few florets for garnishing. Add to a baking tray (pan) along with the spices, 1 tsp of salt, some black pepper and the 2 tbsps of oil, then toss together. Roast in the oven for 10–15 minutes.

Meanwhile, toast the hazelnuts, either in a dry frying pan (skillet) or in the oven for 5 minutes. Crush them roughly in a pestle and mortar. Pick half of the coriander leaves and finely chop the rest. Finely slice the reserved cauliflower florets and the celery.

Place roughly half of the roasted cauliflower (use the roasted stalks for this, not the leaves) into a food processor along with the oil and milk. Blitz until smooth, then check for seasoning.

Spoon the puréed cauliflower onto your serving plate/s using the back of a spoon to swirl it in a circle. Cover with the chopped coriander and half of the pomegranate seeds. Next, arrange the remaining roasted cauliflower over the top, making sure you can still see a little of the purée at the edges. Sprinkle with half of the hazelnuts. Place the celery and raw cauliflower slices in among the dish, then finally garnish with the picked coriander leaves, and the remaining pomegranate seeds and hazelnuts. Serve warm or at room temperature.

Excerpted with permission from Supper: Recipes Worth Staying in For by Flora Shedden, published by Hardie Grant, November 2022, RRP $32.50 Hardcover.

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