Quantcast

French Fridays: Dukkah-Roasted Cauliflower from My Paris Kitchen

David Lebovitz dukkah on eatlivetravelwrite.comThis week’s Cook the Book Fridays recipe from My Paris Kitchen is one I’ll keep in my back pocket from now on.  Basically it’s roasted cauliflower, elevated by the addition of dukkah. Dukkah is a blend of toasted nuts and seeds, pounded to not quite a powder that you can use to flavour any number of dishes and, yes, even elevate the humble cauliflower to something quite special. You can mix it with olive oil to make a quick dip or sprinkle it on anything you like – or mix it into rice or a soup. It really is a very flexible pot of magic!  Dukkah first gained popularity in Australia (I heard about it from my mum years ago) and now you can buy it in specialty food stores (and online) but it’s so easy to make at home too.

Egyptian spice blend dukkah on eatlivetravelwrite.comThe basic ingredients are nuts, seeds, coriander and cumin. David’s version includes fennel and black peppercorns too. We enjoyed this on the cauliflower but also I used it to crust some chicken breasts and roasted those up as well. It made for a fragrant kitchen and a flavourful meal. Best part of this recipe? There was lots of dukkah leftover!

Dukkah roasted cauliflower from My Paris Kitchen on eatlivetravelwrite.comGet the recipe for Dukkah-Roasted Cauliflower on p 224 of My Paris Kitchen. The Dukkah is on p 81, though you can find a version here.

MyParisKitchenDavidLebovitz

Purchase My Paris Kitchen for yourselves on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!

 

 

Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.

~ advertisement ~

Save

, , , , , , , , , ,

27 Responses to French Fridays: Dukkah-Roasted Cauliflower from My Paris Kitchen

  1. Cher March 4, 2016 at 07:29 #

    I really enjoyed this one too – although, I limited myself on future uses for the dukkah by leaving the cumin in it (Joe won’t go near anything with that in it). I guess that means I’ll have to whip up another batch – what a hardship 🙂

    • Mardi Michels March 9, 2016 at 18:15 #

      But isn’t it great to know how to make it and personalise it? Cumin-less for Joe!

  2. Rose March 4, 2016 at 11:20 #

    It’s also very easy to find here, which means that I’ve eaten it loads of times and never considered making it myself. Now that I know how easy it is to make, and how wonderful it makes my kitchen smell, I’ll stick with homemade.

    Yay, I can comment on your site again!

  3. Ei March 4, 2016 at 15:53 #

    Mmm, I definitely need to try crusting this onto some chicken. Good way to use up some of the leftover dukkah!

  4. Kathy March 4, 2016 at 16:52 #

    We have several Middle Eastern grocery stores about an hour from here. They carry everything, including dukkah. I’m sure I would never buy it, now that I know how easy it is to make! Your photos are lovely…I really love the first one!

  5. Teresa March 4, 2016 at 18:05 #

    I was so happy that there was so much dukkah left over after the cauliflower, too! I’m looking forward to trying it with other things. Chicken would be lovely with those flavours.

  6. Nana March 4, 2016 at 19:50 #

    I love the cauliflower cooked this way and the dukkah is something else. I’m
    going to try it on chicken next, should be quite delicious.

  7. Hawley32 March 5, 2016 at 06:53 #

    I love the idea of Dukkah on chicken, Will try that with my left overs

  8. sanya March 5, 2016 at 07:37 #

    I have seen dukkah around in Australia for a while however having kids with nut allergies I’ve avoided it for a long time. It was great to make my own and control what went into it! Now I can finally say I’ve had dukkah! It was great, a delicious way to enjoy cauliflower.

    • Mardi Michels March 9, 2016 at 18:14 #

      It is a great thing to know how to make (and nut free!, for sure!

  9. Bernice March 5, 2016 at 14:31 #

    Yes! Australians do enjoy their dukkah…we ate a lot of it during our time there. There are many varieties too, though DL’s is quite tasty.
    There are so many things you can do with all of that leftover dukkah….

  10. Katie March 5, 2016 at 15:30 #

    Mardi, despite your concerns about photographing the cauliflower, it looks great! So glad you all loved it! Leftover dukkah is never a bad thing, in my opinion, and this particular recipe is my favorite so far!

  11. Mary Hirsch March 6, 2016 at 21:48 #

    I’ve had Dukkah from Trade Joe’s, made Hugh’s recipe from River Cottage Veg and now made the My Paris Kitchen Version. I thought this has been the most full-flavored and packs a punch. I agree with Kathy, having it on hand is a good thing. And using it to coat chicken is a better thing. I think everyone’s pictures of the cauliflower have been beautiful, including yours.

    • Mardi Michels March 9, 2016 at 18:13 #

      I’ll always make sure to have this on hand 🙂

  12. Margrét Jóhanna March 7, 2016 at 07:59 #

    Your photos always look great, even when it is hard to photograph like roasted veg. I used the dukkah to top a salad and it was very good.

  13. Betsy March 7, 2016 at 09:52 #

    Yes, such a lovely elevation of simply roasted cauliflower. I’ve already made this twice. I will try coating chicken in dukkah before baking. great idea. I made this a second time while visiting my sister last weekend. We dipped crusty bread in oil, then dukkah. It was delicious. So happy for a jar of leftovers!

  14. Karen March 15, 2016 at 19:05 #

    Great idea to roast chicken breasts encrusted with dukkah; I will have to try that! This recipe was a winner and a revelation.

Leave a Reply