Roasted Cauliflower with Dukkah
Different variations of this mixture is found all over the Middle East and North Africa. While I’m not an expert in their foods, I have a feeling that each family has their own signature concoction of Dukkah, varying in the type of spices or nuts used. I was introduced to this aromatic condiment by my good friend and amazingly talented Chef Jeremy of Cork Restaurant in Sarasota, Florida.
Jeremy generously gave me a huge canister of the spice mixture.I begged, bribed and pleaded for the recipe, but no recipe. So I simply asked his lovely wife 
Jules to nag the crap out of him until he released his secret. It worked. And I’m sharing it with you.
I’ve installed another new feature on this site, called Smell-a-Blog. Just put your nose really close to the screen and sniff. It will instantly transport you on a spice trail to Egypt. Don’t worry about looking stupid … nobody’s watching. I promise … just breathe it in:
Jeremy’s Egyptian Dukkah Blend
1 lb Almonds or Hazelnuts
3 1/2 oz chili flakes (preferably Aleppo)
1 oz garlic powder
3 oz cumin seed (toasted and ground)
3/4 oz lemon zest (zested with a microplane and dried in the oven at 175F)
1 oz Malden salt (see note)
Roast your nuts in 350F for about 15 minutes or until fragrant. Watch the nuts - don’t burn! After cooling, rub as much of the skins off as possible. Rough chop the nuts in a food processor. Add the rest of the ingredients and pulse the food processor until they are fully incorporated. Cool, store in container with tight lid on countertop. I promise it won’t last long - you’ll use it on everything! Try sprinkling on salads, steamed vegetables, roasted chicken, fish or shrimp, topping for a roasted garlic & broccoli soup,
Notes: I have never used Malden salt, which is large, flaky and light. Since I can’t find at stores here nearby, I’d substitute sea salt. I haven’t had time to do research on Malden salt - does anyone know much about it? And how much sea salt to substitute with? In the meantime, I’d start with 1/2 oz of sea salt, taste and then adjust.
Here are two of my absolute favorite ways to enjoy this condiment:
Roasted Cauliflower with Dukkah
1 large head of cauliflower (or broccoli)
2 tablespoons olive oil
kosher or sea salt to taste (I used about 1 tsp)
2 tablespoons Dukkah
1. Preheat oven to 400F. Trim cauliflower florets. Toss with olive oil
2. Roast for 15-20 minutes until top edges are golden brown. Season with just a bit of sea salt. Just before serving, sprinkle with Dukkah.
Bread with Olive Oil and Dukkah Dip
Take a piece of pita, naan or bread, dip in beautiful olive oil and then touch the nut/spice mixture.
By the way, this is a Baby No Knead Wheat Bread with 1/2 c whole wheat + 2 1/2 c bread flour. After its little nap, I divided the dough in half. One part was wrapped and frozen, the other was baked for 25 minutes covered, 12 minutes uncovered.
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I’m not the only one who smokes eats Dukkah!
