Cook the Book Fridays, is a group of bloggers currently cooking from David Lebovitz's book, My Paris Kitchen. This week's selected recipe is, Dukkah-roasted Cauliflower.
Cauliflower is one of my favourite, anyway it is cooked. Dukkah is a spice I have heard of, but have never tried it, and ages ago, have seen it in a supermarket in the spice aisle and was tempted to buy a jar. Now I'm so glad I did not buy that jar of dukkah. DL has included in his fabulous book, how to make our own. Great!
Dukkah is an Egyptian Spiced Nut Mix. There's hazelnuts, sesame seeds, pumpkin seeds, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and salt. I have however replaced the hazelnuts with almonds since I have run out of hazelnuts. The nuts and spices are toasted in a dry pan separately, and when they are cool, either crush them in a mortar or use the dry mill. Process to a slightly coarse texture, not too fine. Use as directed in the recipe.
I made half a recipe and yields exactly one cup. This can be keep for about a month and it can be used in lots of ways, and can be made into a dip by mixing with some olive oil. I am looking forward to try the dukkah on some roasted chicken or meat. I took a pinch of the dukkah and tasted it. First came the nutty fragrant and taste of the nut and seeds, then I can taste the blend of spices in there. And something a little lemony in it, though there's no lemon used at all. Really nice!
These Dukkah-roasted Cauliflower is easy to make, and does not takes up much time. The cauliflower are sliced, toss with some olive oil, salt and pepper, then bake for 25 minutes, stirring once midway through. Scatter the dukkah over and mix them up well, so that the cauliflowder are coated with the spice and continue to bake for another 15-20 minutes until the cauliflower are browned. While these are baking, it does smell really nice. My son especially love these! The cauliflowers are so creamy soft and very tasty, full of flavour from the nutty spice mix. We had these Dukkah-roasted Cauliflower with some Indian Meatball Curry, Tomato Salsa and plain basmati rice for dinner. It was a delicious meal!
This post is linked to Cook The Book Fridays.