What to do with half a cauliflower, and an odd amount of left-over dukkah? Inspired by Lucy’s post and recipe for manchurian-style roasted cauliflower, I had a bit of a go at my own cauliflower roast. This, as you’ll see, is not really a recipe, but it was yummy and I heartily recommend it!

Dukkah-roasted cauliflower

Take half a cauliflower cut it into roughly similar-sized florets. Coat in a good splash of olive oil, and about 1/4 cup dukkah. Roast at 200C for 30-40 minutes, turning once, until the cauliflower is cooked and golden brown. Depending on your dukkah, you might need some extra salt to taste. Good on its own, or perhaps as part of a tapas-style spread.

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