Three of my newest cookbooks contain recipes for Dukkah, an Egyptian condiment of ground nuts, seeds, and spices. I have been intrigued, but up until now haven’t actually tried it. Cook the Book Fridays to the rescue! Like French Fridays with Dorie before it, this project is urging me to try recipes I may have skipped over or not quite found time for.
The first order of business was to make the dukkah. I substituted almonds for the hazelnuts because I always have almonds on hand, and I dislike removing hazelnut skins. I used my mortar and pestle, but the nuts and spices can also be ground using a spice grinder or food processor. (BTW – If you haven’t read David’s description of trying to buy a mortar and pestle in Paris you must; it’s laugh-out-loud funny!)
We celebrated my husband’s birthday last Saturday, so I turned some of the dukkah into a dip by mixing it with olive oil. I served it with crudités, excellent bread, and brie. The dukkah was surprisingly delicious with the brie; the soft, buttery brie contrasted nicely with the crunchy, spicy dukkah.
A few days later it was time for the main event: Dukkah-Roasted Cauliflower. I have been wanting to cook with cauliflower more often, and this recipe was a great one to get my feet wet. The cauliflower was roasted with olive oil and the dukkah (which was added part way through roasting). The end result was so good! I couldn’t stop myself from eating bits of it off the roasting pan while I finished up the rest of our dinner. A keeper for sure!
The leftover dukkah has proven to be quite useful. I used some of it as a crust on pan-fried tilapia and I sprinkled a bit on some fried eggs. I can see myself keeping a jar of this on hand on a regular basis.
A quick Tuesdays with Dorie update: I made the Hot Chocolate Panna Cotta for my husband’s birthday party. Everyone loved it!
This post participates in Cook The Book Fridays. We are currently cooking our way through David Lebovitz’s My Paris Kitchen. There are many recipes online for dukkah. You can find the recipe for Dukkah-Roasted Cauliflower on page 224 of this wonderful book.
15 responses to “CTBF: Dukkah-Roasted Cauliflower”
Ooh, now all I can think about is that lovely chocolate pudding you ended with.
I’m glad the dukkah worked so well as a dip and that you’ve found so many other uses for it already. I just made mine yesterday and I can already see that it’s going to be a permanent part of my spice shelf.
And isn’t that panna cotta wonderful? I made it a while ago, but haven’t posted about it yet. Happy Birthday to your husband! It sounds like you had a delicious celebration.
I have a nice brie in the refrigerator that I need to use up – you’ve given me an idea…
Your birthday celebration food sounds delicious – happy belated birthday to your husband.
I can´t wait to try the dukkah with other thingsI You are right…It is a good idea to always have this on hand!!
Sounds like a wonderful menu for a celebration!
Happy Birthday to your husband! You made certainly served a lovely dinner! Wasn’t the Panna Cotta great…loved it! Now I need to pick up some Brie…Yum! I bet it was wonderful on the Tilapia. Happy Friday!
I like the idea of keeping the dukkah on hand, so many uses for it!! Your panna cotta looks wonderful- I have not tried this recipe from Dora, but you have inspired me to do this!
Yes, David’s story on his pursuit of the mortier and pilon was quite hilarious! I love the other ways you used the dukkah for, and that panna cotta is very enticing. I have never made a panna cotta before! If I make it soon, its because you inspired me to!
Both of your recipes turned out great and look so delicious. That panna cotta was a big success in our house. I love Brie so I can’t wait to try the dukkah
Karen, glad to hear that you’ve been putting that dukkah to good use! I was just saying on someone else’s comment section about how I love doing these projects precisely because it makes me cook stuff I’d not have chosen on my own. This recipe, I’d have done just because I like cauliflower, but it may have taken awhile. I’ve been seeing everyone’s posts for the hot chocolate panna cotta and it looks amazing!
I would definitely not have chosen to do this recipe on my own, in fact I’ve been avoiding roasting cauliflower altogether. Not sure why because It’s wonderful!!
I’m in love with dukkah! And the cauliflower. Tonight I made it for the third time in a week. I’m definitely going to use it to coat fish fillets. What a great idea. I’m really enjoying this book and being reunited with my Dorista pals.
Can we start with the chocolate panna cotta and go backwards. That looks delicious and a great idea for an adult’s birthday celebration. I’m thinking your daughter loved that also. Everyone has gone crazy over this Dukka. Like you, I have cookbooks that include Dukka recipes but have only made one other. David’s is better. I eat a lot of cauliflower but never like this. And, I agree, this Dukkah is a spice mixture to keep on hand. Nice post.
I’m loving lurking on the new CTBF posts… especially now after learning the dukkah works well with almonds. I hope you are doing well, Karen!
Great to hear from you Adriana! I hope you are doing well too.