Crispy Cauliflower & Jammy Onions - Egyptian Dukkah

1 small cauliflower, cut into florets

2 onions, thinly sliced

2 tbsp olive oil

1 tbsp brown sugar

1 tsp Spice People Celery Salt

1 tbsp balsamic vinegar

2 tbsp Spice People Egyptian dukkah

Salt and pepper, to taste

Fresh herbs (parsley or coriander) to garnish

1. Preheat oven to 200°C.
2. Toss cauliflower florets with olive oil, salt, pepper, and 1 tbsp of dukkah.
3. Spread onto a lined baking tray and roast for 25–30 minutes or until golden and crisp.
4. Meanwhile, sauté onion in a small pan with a drizzle of oil, honey, celery salt and balsamic vinegar until soft, glossy, and caramelised.
5. Plate the roasted cauliflower and spoon over the jammy onions.
6. Sprinkle with the remaining dukkah and garnish with fresh herbs.