Roasted Cauliflower with Dukkah

Dukkah is a Middle Eastern spice mix comprising chopped roasted hazelnuts, sesame seeds, pepper, cumin, ground coriander seeds, ground cinnamon, paprika, nutmeg, and cloves.

A friend got me a jar of dukka from her travels, and as it turns out, I'd recently eaten the most amazing roasted cauliflower in Darwin, and so the timing of her gift couldn't be more perfect. Over the weekend, I had a few friends over, and cooked up a storm. This roasted cauliflower dish is perfect as a side dish - easy to make (it takes just 20+ minutes!) and frees up space on the stove as it only uses the oven.

Ingredients (feeds 6 pax):
15 cups cauliflower florets
1 cup extra virgin olive oil
1/2 cup dukkah

1) Toss cauliflower with olive oil and salt, and roast in 200C oven for 15-20 minutes until browned slightly in the edges. Toss at the midway mark so the browning is even.

2) Serve with a liberal shower of dukkah.

You can mix it up with broccoli, also cooked the exact same way as the cauliflower

OR you can mix it up with roasted sweet potatoes, as seen here with purple sweet potatoes for colour

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