I crave this dish constantly in the winter months. The warm spices and hearty cauliflower make this an excellent accompaniment to any protein like baked salmon, steak, or chicken! Serve with my Brussels sprout caesar salad for a delicious and nutrient dense dinner.
When making the dukkah you can use many different nuts. Swap in pecans, brazil nuts, or even pine nuts! It’s the spices that give this seasoning it’s distinct flavor. (And if you have powdered versions of the spices that works well too!) I often skip toasting the nuts when prepping a big batch of dukkah and keep it “raw” until I sprinkle it on veggies and pop everything in the oven. Your house will smell wonderful as this cauliflower roasts!
Ingredients:
- 1 head cauliflower
- 2-3 tbsp extra virgin olive oil
- 1/2 cup of homemade dukkah (typically need: hazelnuts, pistachios, almonds, sesame seeds, cumin, coriander, fennel seeds and cayenne)
- fresh pepper
- Maldon salt
Method:
- Preheat the oven to 400 degrees F.
- Prepare your dukkah.
- Cut cauliflower into florets. Spread florets on a baking sheet lined with parchment paper.
- Drizzle with olive oil and massage to coat. Sprinkle with dukkah and pepper.
- Pop in the oven for 25-30 minutes or until the cauliflower is fork tender.
- Sprinkle with Maldon finishing salt and enjoy!
Oh, this sounds good, I might have to try it!