ROASTED CAULIFLOWER WITH
PISTACHIO DUKKAH, FETA, & MINT
This a flavor packed dish that goes well with lots of things, don’t be afraid of the seasonings! We served it with steak and peppercorn sauce. It would also be great as an appetizer or snack with drinks.
Yield- 4 servings
INGREDIENTS
INSTRUCTIONS
- 1 head cauliflower, cored and cut into small florets
- 2 shallots, medium chop
- 3 cloves garlic, smash and rough chop
- 2 tsp ground sumac (this adds a unique tangy, lemony, acidic taste. You could sub chopped flesh of 2 lemons if you don’t have it)
- 1 ½ tsp aleppo pepper
- 2T olive oil
- Salt and pepper, to taste
For the Dukkah
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2T sesame seeds
- ¼ cup pistachios, toasted
- 1 ½ tsp salt
- ¼ tsp black peppercorns
To Serve
- 15 mint leaves, thinly sliced
- ½ cup feta cheese
- Preheat oven to 425 degrees.
- On a sheet tray lined with parchment, toss cauliflower with shallot, garlic, sumac or lemon, aleppo pepper, olive oil, and salt and pepper. Spread out to a single layer on the sheet tray.
- Roast for 18-20 minutes until the cauliflower is beginning to brown and get tender.
- Prepare dukkah. Toast seeds in a dry saute pan over medium heat, stirring frequently until the sesame seeds are brown. Allow to cool slightly. Grind in a spice grinder along with peppercorns. Coarsely chop pistachios and toss all ingredients in a small bowl.
- Once cauliflower is roasted, toss with dukkah, mint and feta. Serve warm or at room temperature.
