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.


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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.

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27 thoughts on “French Fridays: Dukkah-Roasted Cauliflower from My Paris Kitchen”

  1. 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 🙂

  2. 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. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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….

  8. 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!

  9. 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.

  10. 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!


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