This 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.
The 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!
Get 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.
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 ~