the taste space

Roasted Cauliflower and Chickpeas with Dukkah

Posted in Favourites, Mains (Vegetarian), Sides by janet @ the taste space on May 30, 2011


While my cupboards continue to expand as I experiment with different ingredients, I also have picked up new kitchen gadgets along the way as well. Some a bit more isoteric (takoyaki pan, my $2 tagine from Morocco), but others have become integrated into my daily routine (food processor, citrus squeezer, garlic press, immersion blender, kitchen scale, etc). One of the more recent additions to my kitchen has been a coffee grinder that doubles as a spice grinder. In fact, it only grinds spices because I don’t drink coffee. ;)

Freshly ground spices are key for fresh tasting food. I don’t buy ground nutmeg anymore, and routinely grind my own allspice, cardamom and cumin. I have a mortar and pestle, which served its purpose.  For most things, it works quite well. My nemesis were coriander seeds, though, which I learned while making dukkah, a sweet-savoury Egyptian spice blend. Oh my! I never knew such small things could give you such a work-out. This is what prompted me to seek out an alternative for my forearms. The spice grinder has lived up to its potential, and I happily make room for it in my cupboards.

So why I am bringing up dukkah?


Well, as I try to eat my way through my fridge and pantries before I move, I discovered a small container harbouring some leftover dukkah in my fridge (right next to my rediscovered miso, no less!).  A sniff taste told me this was still fresh! Slightly unconventional, but incredibly delicious, this Egyptian spice mix is spiced with cumin, with a citrus overtone from coriander, with sweetness imparted from almonds and coconut.  Earlier, I found it scrumptious with a poached egg and toast, but I was eager to try it with roasted vegetables.

Inspired by Jaden at Steamy Kitchen, I opted to roast cauliflower along with chickpeas until they were both sweet, nutty and brown. Sprinkled with dukkah, with its earthy sweetness, this paired incredibly well. Gosh, I just love rediscovering old favourites. :)

How do you like to use dukkah?

PS. Wondering why my cauliflower looks a bit purple? Let’s just say I roasted the cauliflower along with some beets. The beets leaked. On the cauliflower. But truly, I see no problem with purple-tinged cauliflower! :)


This is my submission to My Kitchen, My World for Egyptian travels and to E.A.T. World for Egypt.
.

Roasted Cauliflower and Chickpeas with Dukkah

2 lb cauliflower, cut into bite size pieces (1 large head)
2 cups cooked chickpeas (or a 19-oz can of chickpeas, rinsed well and drained)
2 tbsp extra virgin olive oil
1/2-1 tsp sea salt, or to taste

4 tbsp dukkah, or the following:

1.5 tbsp blanched almonds, toasted and finely chopped
2 tsp coriander seeds, toasted and ground
1/2 tbsp cumin seeds, toasted and ground
1/2 tbsp sesame seeds, toasted and ground
1 tbsp unsweetened dried shredded coconut, toasted and ground
pinch salt
pinch freshly ground black pepper

1. Preheat oven to 400F.

2. If making your dukkah, now, separately toast the almonds, coriander seeds, cumin seeds, sesame seeds and coconut. Grind each individually, then combine all together with a pinch of salt and pepper. Set aside.

3. Combine cauliflower florets (include all the little bits!) and chickpeas. Toss with olive oil and salt, to taste. Lay in a single layer on two baking trays lined with a silpat.

4. Roast for 20-40 minutes until top edges are golden brown. Check at 20 minutes, if it isn’t done, toss to have them evenly roast. Once out of the oven, top with dukkah. Serve immediately.

Serves 4.

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18 Responses

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  1. Sissi said, on May 30, 2011 at 7:57 AM

    As a complete kitchen gadgets and appliances freak I shouldn’t have read your post… I now want desperately the takoyaki pan!!! I haven’t found it on amazon France nor amazon UK (yes, I started looking for it in the middle of reading your post), but I am almost sure I saw it in my Japanese grocery! On the other hand, maybe since I have recently bought two new pans, I’ll wait a bit with this extravagant buy…
    Thanks for the dukkah idea, I have never tasted it.

    • Saveur said, on May 30, 2011 at 8:00 AM

      Have no fear, Sissi! Ebleskiver pans double as takoyaki pans! And they can be found (cheaply) on Amazon!

      • Sissi said, on May 30, 2011 at 8:09 AM

        Thank you for the answer and the link! Unfortunately I think shipping it to Switzerland would double the pan’s price or even worse :-( but I’ll try looking for it on a European website!

      • Saveur said, on May 30, 2011 at 8:35 AM

        Ah, didn’t know you were in Switzerland! Yeah, I don’t order much from amazon.com either since the shipping to Canada sucks and most appliances can’t be shipped here either. :(

  2. Nancy said, on May 30, 2011 at 10:19 AM

    this sounds like a wonderful combination. I’ve been meaning to make dukkah, it’s such an interesting blend. Must get to it soon :)

  3. Julia said, on May 30, 2011 at 12:26 PM

    Oh, fantastic! I’ve been meaning to find more ways to use my dukkah besides the traditional condiment way and on popcorn!

  4. Priya said, on May 30, 2011 at 3:33 PM

    Feel like finishing that roasted cauliflower & chickpeas, very tempting..

  5. Joanne said, on May 30, 2011 at 11:31 PM

    Dukkah is one spice blend that my cabinet is sorely lacking in! I too have a coffee grinder that i use for spice grinding…but I also grind coffee beans in it. :P Guess I’ll be grinding up some dukkah next! This dish sounds delicious!

  6. Cara said, on June 3, 2011 at 10:17 AM

    I’ve never heard of dukka – thanks for introducing me to something new! Sounds right up my alley, too.

  7. Andrea at Nummy Kitchen said, on June 5, 2011 at 10:10 AM

    Janet, the dukkah sounds amazing! I love trying new spice blends, and also have a coffee grinder just for spices :) This whole dish looks like something I’d order at a middle eastern restaurant, just delicious! Thanks for sharing it with MKMW destination Egypt.

  8. Ashley said, on July 8, 2011 at 10:04 AM

    I’ve never tried dukkah before! I must fix that. Roasted chickpeas and roasted cauliflower are such a yummy combination. Did I ever tell you about how I am in love with roasted salt and vinegar chickpeas (recipe from oh she glows). Such a delicious crunchy snack!

    • Saveur said, on July 8, 2011 at 1:12 PM

      Hey Ashley, Awesome! I’ve made those salt-and-vinegar roasted chickpeas, too! Yum! :)

  9. […] it myself, it would be too boring to prepare it a second time! Ack! (But for some reason, I made Roasted Cauliflower with Dukkah and 15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles for everyone this weekend without […]

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  11. Neil said, on July 25, 2013 at 10:02 AM

    Why two baking trays ?

    • janet @ the taste space said, on July 25, 2013 at 10:09 AM

      I found everything didn’t fit on one tray. You want them well-spaced out, otherwise they may steam instead of roast. Hope that helps!

  12. […] those vegetables that is finally getting its time in the limelight. Is cauliflower the new kale? Roasted, riced, pureed, mashed, curried, I have done it all. The last one on my hit-list was to make […]

  13. […] actually reminds me of the dish I learned to love cauliflower (and convinced my parents as well!): Roasted Cauliflower with Dukkah. However, this recipe is a bit different in that you pre-cook your cauliflower (steam it, boil it, […]


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