Method

• 1.
  Place dates and marsala in a bowl and set aside to soak for 1 hour or until required. Drain, halve dates, and thinly slice.
• 2.
  Preheat oven to 180°C. For the spice blend, place all spices in a small frypan over medium heat and toast for 2-3 minutes until fragrant. Remove from heat and set aside to cool, then transfer to a mortar and pestle or spice grinder and coarsely grind.
• 3.
  Trim outer leaves from each cauliflower. Using foil, create a nest for the base of each cauliflower. Place the cauliflower in the nests, drizzle with oil and season generously to taste with salt flakes and the spice blend (store any remaining spice blend in an airtight container up to 3 months). Cover with a layer of baking paper and foil and roast for 1 hour, then remove foil and baking paper and roast for a further 1 hour or until tender.
• 4.
  Meanwhile, for the macadamia puree, roast macadamias for 10 minutes, or until lightly golden. Place milk and roasted macadamias in a medium saucepan over medium-low heat, bring to a simmer and simmer for 1 hour, or until milk is a caramel colour, discarding any skin that forms.
• 5.
  Transfer to a blender and blend until smooth. Add oil, sherry vinegar and salt flakes to taste. Blend until smooth and combined, then set aside.
• 6.
  When ready to serve, quarter the cauliflower. Place cauliflower on a serving plates, then spoon over the macadamia puree. Scatter with dates and roasted macadamia to serve.