CtBF ~ Dukkah, and Dukkah-roasted cauliflower

We at, Cook the Book Friday,

are now in the second month of our journey

cooking from My Paris Kitchen,

David Lebovitz's latest book.

David Lebovitz's My Paris Kitchen

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A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

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my collection of David's books:

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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!

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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

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Do visit CookTheBookFriday site to view the results of other members