This is, of course, supposed to be Cook the Book Friday. Not to be for me this week, mainly because I really just didn’t plan well enough – and with my not-so-good plan, didn’t execute well at all!
However, after I picked up our wonderful friend Jackie from the valley, and we visited a bit, we had a lovely family-style French dinner. This was one of the (delicious) components.
The dish consists of roasted cauliflower spiced with a wonderful Egyptian spice-nut mix. So of course, the dukkah must be made first. This was how I got sidetracked in the first place. This recipe has a few more ingredients than others I’d seen, and so I found myself without a couple, and then never did get to the pumpkin seeds… Anyway, the nuts, seeds and spices are all toasted in a dry pan separately, and then ground to a coarse mixture.
This gets added to the cauliflower slices about halfway through their roasting as they had been tossed with a little olive oil, salt and pepper.
This was a delicious dish with the Hachis Parmentier, for a lovely French meal. We all loved the cauliflower, it wasn’t too spicy for us, just enough for some added flavor. The cauliflower was cooked perfectly with just a little caramelization as suggested.
OK! Now it’s time to do a little sight-seeing. I hope you’ll go see what the others have thought of this dish at Cook the Book Friday.