Roast cauliflower, caramelised onions, sultanas and dukkah

Roast cauliflower, caramelised onions, sultanas and dukkah

By
From
The Natural Cook
Serves
6
Photographer
Laura Edwards

Dukkah is an Egyptian condiment that is served with olive oil and bread as a dip. Here it is used as a seasoning and really brings the dish to life.

For the salad

Ingredients

Quantity Ingredient
1 quantity Roast cauliflower with turmeric and coriander
1 large onion, sliced
glug light olive oil
1 teaspoon cumin seeds
50g sultanas or raisins
cauliflower leaves, left whole

For the dukkah

Quantity Ingredient
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
20g hazelnuts

Method

  1. To make the dukkah, toast every ingredient separately in a dry pan until it browns slightly, then pound them all together in a mortar and pestle until they are finely crushed. Be careful not to over-blend, as you want the mixture to stay as a powder, not become an oily paste.
  2. Sauté the onion in the light olive oil over a medium heat for 15 minutes with the cumin and a pinch of salt. Allow the onion to colour, then add the sultanas and cauliflower leaves, or kale, with the cauliflower. Turn all together to combine the flavours, cover and allow the leaves to wilt for three minutes. Serve hot or cold with a sprinkling of the dukkah.

Storage

  • The dukkah will keep in a jam jar for a month. The salad will keep in a sealed container in the fridge for three days. Return the salad to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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