Friday, March 4, 2016

CtBF ~ Dukkah, and Dukkah-roasted cauliflower

are now in the second month of our journey
cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
First recipes (a two-fer!) for March 2016:
Egyptian spiced nut mix (Dukkah) page - 81
Dukkah-roasted cauliflower page 224
Above: sense one ingredient is missing in the above line-up!
 I only used the mortier and pilon to break up the toasted hazelnuts
(a tip given by a fellow CtBF member)
before pouring all the spices and nuts into the blender,
as the amount of nuts and spices was too much for my M&P.
Blended the mixture into coarse breadcrumbs state.
When cooled down, packed the mixture away in a jar.
The mixture can last a month at room temperature
(but since I am in the tropics, it is going into the fridge!) 
 I used half a head of cauliflower meaning at half the recipe
 roasted the cauliflower florets and chunky stems
drizzled with olive oil, salt and black pepper
for 15 mins, tossed in 1/8 cup of the Dukka
and turn pieces over to ensure florets are well coated
with spiced nuts, bake for another 10mins
(as per my oven!)
An interesting flavor.
Cauliflowers used to be just used in soups I made,
but I have since learnt to make it into rice, battered and fried,
and now roasted! Two thumps up for the learning process!
Updated ~ Saturday night dinner:
 Dukkah-roasted cauliflower (the balance half head),
steamed asparagus, rice crispies coated sole fish with
mascarpone, sour cream, minced ginger, lime zest, lime juice
and chopped red cili sauce.
Hubby's portion
Do visit CookTheBookFriday site to view the results of other members


Teresa said...

I really enjoyed this one and am looking forward to finding ways to use the rest of the dukkah. My mortar and pestle is very small, too. This recipe made me want to run out and buy a bigger one. It would be so much easier and more effective than the method I used.

Cher Rockwell said...

I kept mine in the refrigerator too :-)
it looks delicious!

kitchen flavours said...

Hi Emily,
This is indeed a delicious way of cooking cauliflowers! One that I would make again! The last photo, my, what a yummy meal!

Anonymous said...

I have David's ice cream book too and I love it. Use it all the time in the summer. Maybe I should try to cook through that book too:-)

Nana said...

This was a great recipe that I will be making again. Yours looks

KB from Prof Who Cooks said...

Aw, Emily, thank YOU for the awesome badge and for being one of the first to say "yeah, let's do it!" That dinner you made looks fabulous and I'm so glad the cauliflower worked out for you. We loved it too. Well, I did because I ate it all before my husband could try some. :)

Kathy said...

It really was a delicious way to cook Cauliflower. I loved the addition of the glad I got to learn something new this month. Yours looks wonderful!

Anonymous said...


Betsy said...

Loved this one too. I've already made it twice.

flour.ish.en said...

I love finding new ways to cook cauliflower. Roasted cauliflower with dukkah certainly tops the list. I like the process of making the dukkah. Calming, if I may say!

Karen @ From Scratch said...

I am slowly learning new ways to cook cauliflower too. I recently made it into rice and it was a big hit. You meal with the asparagus and fish looks wonderful!