Wednesday, May 29, 2013

Roasted cauliflower with dukkah

I have a lot of cauliflower recipes on my blog and we continue to cook it in even more different ways. This time I roasted them with my favorite Egyptian spice mix - dukkah. Dukkah is an Egyptian, nut and spice mix, which is fantastic with almost anything. It is most commonly used as a dip for bread with olive oil, sprinkled on steamed vegetables, as a crust for poultry or seafood, and I like to sprinkle it liberally on vegetables before roasting.

Dukkah is available in gourmet grocery stores, or online at amazon, but it is very simple to make. It contains one or more variety of nuts and a combination of spices combined with sesame seeds. I like the version at 101 cookbooks which contains dried mint and does not include chili flakes. It is one of my accompaniments for my bread and cheese platter when I am entertaining. Paired with some kalamata olives and a fruity olive oil, it is a great addition to an appetizer plate.

Roasted cauliflower with Dukkah

Cauliflower - about 2 lbs including the stems and greens
Dukkah - 2 tablespoons or more
Olive oil - a liberal drizzle (about 2 to 3 tablespoons)
Salt - 1 teaspoon kosher salt
  1. Preheat the oven to 450 F.
  2. Cut the cauliflower into medium florets. 
  3. Toss with the olive oil and dukkah and mix evenly.
  4. Lay the cauliflower on a baking sheet in a single layer and place the tray in the center rack of the oven.  Roast for 20 to 25 minutes till the cauliflower is cooked and has brown spots. A paring knife inserted into the stem should go through easily, otherwise put them back in the oven for 5 more minutes.
  5. Remove to a serving platter and serve with the lentil and rice pilaf.
Serves 3 to 4

Note: This works as a great side dish with the Lentil and Rice Pilaf

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