Prepare the cauliflower by removing any older leaves and trim the root so the cauliflower can sit straight on a baking tray.
Place in a Miele steam combination oven and set it to combi mode (70% humidity and 200ºC conventional heat). Cook for around 15-20 minutes, depending on how large the cauliflower is. You can test it is cooked by gently pushing a knife into it, if it is ready there shouldn’t be a huge amount of resistance.
For the drizzle, place a frying pan over a medium heat and once hot, add your fennel seeds to lightly toast followed by the oil and chilli. Gently fry until the chilli becomes a little crisp, then add in the chilli flakes, sumac, chopped sundried tomatoes and cook for a further couple of minutes.
Finish by adding in the tomato puree followed by the kefir lime leaves.
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