Lemon Myrtle Crusted Cauliflower with Freekeh and Walnut Cream

Photographer: Jackie Chan
Serves 6

Crusted cauliflower works wonderfully as an entrée or as a side to a main course.  The rich taste of the lemon myrtle compliments the full and nutty flavours of the freekeh and the cream as though they were made for each other.


2 heads of cauliflower, florets cut
¼ cup olive oil
2g/1 tsp ground lemon myrtle
2g/1 tsp smoked paprika
1g/1 tsp thyme leaves
3g/1 tsp lemon zest
10g/2 tsp flaked pink salt
160g/1 cup freekeh
10g/2 tbsp flat leaf parsley, roughly chopped, to serve

Walnut Cream
100g/1 cup walnuts, roasted
60ml/3 tbsp filtered water
10g/1 clove garlic, peeled
40ml/2 tbsp lemon juice
40ml/2 tbsp olive oil
10g/2 tsp flaked pink salt


1. Place oven rack into shelf position 3. Preheat oven to 200C on Vent Bake function. Line a baking tray with canola oil spray, place baking paper on top and set aside.

2. In a large bowl, place the cauliflower, olive oil, lemon myrtle, paprika, thyme, lemon and salt toss to combine. Pour onto prepared tray and place into oven for 30 minutes. Remove and allow to cool.

3. Place freekeh in a medium saucepan and cover with the water. Heat the water on the power boost function on induction hob. Once boiled, lower to setting 5, keep covered and simmer for 15 minutes, then remove lid and cook for a further 5 minutes or until grains are tender. Drain well and leave to cool.

4. To make walnut cream, place walnuts, water, garlic, lemon juice, olive oil and pink salt into a high speed blender jug and blend for 60 seconds or until a smooth paste has formed. Scrape the sides of the blender jug down as needed and continue to blend for a further 60 seconds.

5. Using a 40cm long platter, evenly spread the cashew cream roughly over the platter. Top with freekeh and then cauliflower. Sprinkle with parsley and serve immediately.