Combine all ingredients and gently toast in a dry pot until fragrant. Remove from the heat and set aside. To save time, use store-bought dukkah.
- Wash cauliflower and cut into small florets.
- Boil florets in salted water until a knife or fork goes straight through.
- Drain well, then add the butter and cream and season with salt and pepper.
- Puree in a blender until smooth. If the puree is a little thin, put back on low heat and gently simmer to evaporate the moisture off and thicken.
Place all ingredients in a pot and bring to a simmer. Reduce by approximately 70% or until it reaches a thin syrupy consistency. Season with salt and pepper to taste.
Cooking and assembly
- Trim off the silver skin, bring the rack to room temperature and preheat oven to 180°C. Brush with oil and season generously with salt. Heat a large frying pan to hot.
- Sear the rack well on all sides, then place in the oven. Cook for 15 minutes per 500g (approx. 20 mins for 5 rib rack) or until they reach an internal temperature of 55°C.
- Remove rack from oven, place on a clean chopping board, cover and place in a warm spot to rest for at least 5 minutes before slicing into individual ribs.
Serve venison with a generous spoonful of puree, a drizzle of pomegranate molasses, a good sprinkle of dukkha and finish with a few pomegranate seeds.
This dish also goes well with other Middle Eastern themed sides such as Moroccan seasoned pumpkin slices or neutral accompaniments such as charred broccoli.