Extract from Broadsheet’s Home Made and your chance to win

Home Made is a love letter to Melbourne food and the people we share it with, featuring 80 diverse and cook-able recipes for home - curated by Broadsheet - by the city’s best food innovators.

We’re lucky enough to be featuring a delicious recipe from the cookbook below, and if you purchase a copy of the Home Made in store before 9 December you can go into the draw to win a $250 Broadsheet dining voucher. To enter, simply email a photo of your receipt to competitions@readings.com.au.


The flavour of roasted cauliflower is a favourite of ours at Bar Lourinhã, and this dish has been a constant on the menu for many years. Wood-fired ovens can add a smoky dimension to roasted cauliflower, but with the addition of plenty of spices, a standard home oven will create a great result. Select the smallest, whitest and freshest cauliflowers you can find.


125g (½ cup) plain yoghurt
1 tbsp buttermilk
Sea salt
115g (¾ cup) pine nuts
2 ½ tbsp nigella seeds
Dash of extra-virgin olive oil plus extra for drizzling
2 small heads cauliflower (about 15cm in diameter)
125ml (½ cup) olive oil
2 tbsp fennel seeds ground using a mortar and pestle
1 tsp freshly ground black pepper
2 tsp red Aleppo pepper
1 tsp urfa biber (sometimes sold as Turkish chilli flakes)
Handful of purslane leaves



Combine the yoghurt, buttermilk and a pinch of salt in a bowl and set aside at room temperature for 1 hour, until the yoghurt becomes silky.

Preheat the oven to 250°C and line a large baking tray with baking paper.

Dry-toast the pine nuts and 2 tsp of the nigella seeds in a small frying pan over medium heat until nice and golden (pine nuts burn more quickly than other nuts so don’t walk away from the pan!). Transfer to a bowl and, while still hot, add a dash of extra-virgin olive oil and a large pinch of salt. Mix well and set aside.

Trim the outer leaves off the cauliflowers and turn them upside down. Slice each cauliflower into quarters by cutting through the round core at the bottom. Place the cauliflower on the prepared tray, then pour over the olive oil and season evenly with the ground fennel seed, remaining nigella seeds, 2 tsp of salt and the black pepper. Transfer to the oven and roast for 25–30 minutes, until the cauliflower is golden and the core has softened.

You can either serve the cauliflower piping hot from the oven or at room temperature.

Spoon the yoghurt sauce onto a serving plate and place the cauliflower on top. Sprinkle over the pine nut mixture, Aleppo pepper, urfa biber and purslane leaves. Finish with a generous dousing of top-quality extra-virgin olive oil.

Home Made cookbook is available now, online and in-store, at the special price of $44.99 (was $49.99).

 Special price
Home Made: Cooking at home with Melbourne's best chefs, cooks and restaurants

Home Made: Cooking at home with Melbourne’s best chefs, cooks and restaurants

Broadsheet Media

$44.99Buy now

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