Delicious Dukkah Roasted Cauliflower Salad


Is this a salad? Or is it a side? It doesn’t matter because it is delicious! In fact, it could be a main dish and I would be happy. What makes it so good is that the cauliflower is roasted with an addictive seasoning from Egypt called Dukkah. I had been seeing it mentioned in foodie magazines and then I stumbled on it in a spice blend shop in Melbourne, Australia.


Of course I had to try it. We all loved it with crusty bread dipped in olive oil, and then the Dukkah. It was even good sprinkled on our breakfast of hard boiled eggs in our Airbnb. Earlier in the trip we had eaten roasted cauliflower atop a salad with yogurt sauce; I wondered how cauliflower would taste if it was sprinkled with Dukkah before it was roasted… It turned out to be a winner! Below is a recipe for basic Dukkah. As you can see, there are options listed to make variations. Following that is the cauliflower salad recipe. The lemon & oil salad dressing and yogurt sauce take the whole thing over the top – enjoy!

Basic Dukkah Recipe

1 cup chopped nuts (Australian tend to use hazelnuts, others use pistachios and/or almonds)

1/2 cup sesame seeds

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 teaspoons pepper

1 teaspoon coarse sea salt

Other possible additions:

1 teaspoons turmeric powder

1 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon  ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves


Heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the nuts out on it. Bake the nuts for five minutes, watching them carefully so they get brown around the edges but don’t burn. Set them aside and let them cool.

Place the seeds in a skillet and over medium heat, stir them until they start to brown. They may pop! Set them aside and let them cool.

Place the nuts in a food processor and pulse a few times until crumbly. Do not let it become a paste. Place in a mixing bowl. Process the coriander and cumin seeds until ground. Add them to the mixing bowl, along with the sesame seeds, salt, pepper and any additional spices and stir to combine.

Serve with olive oil and crusty bread. Use as a breading for chicken or fish. Or make the tasty cauliflower dish below:

Dukkah Roasted Cauliflower Salad – Serves Four



For the roasted cauliflower:

1 head cauliflower

3 tablespoons Dukkah – recipe above

2 tablespoons olive oil

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper. Wash and cut the cauliflower into florets. Place them in a single layer on the parchment paper. Sprinkle the florets with the olive oil and Dukkah. Bake for 30 minutes. Cauliflower should be tender, easily pierced with a fork, and browned on the edges.


For the yogurt sauce:

1/2 Greek yogurt

1/4 cup olive oil

2 teaspoons lemon juice

1/2 teaspoon salt

Whisk all ingredients together.

For the salad:

6 cups arugula

1/2 cup olive oil

1/4 cup lemon juice

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Place the arugula in a large bowl. Whisk the rest of the ingredients together. Pour enough dressing over the arugula to coat it, but not drench it. Reserve the rest of the dressing. (It’s great drizzled over vegetables or as a dressing on any kind of salad.)

For Garnish:

2 tablespoons chopped cilantro

1 cup cherry tomatoes, sliced in half


To assemble the dish, place the dressed arugula salad on a serving platter. Place the roasted cauliflower on top. Drizzle some of the yogurt sauce on top. Scatter the chopped cilantro and cherry tomatoes over the top. Serve immediately and pass the remaining yogurt sauce at the table.


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“Almost” Autumn Ingredient Salad from True Food Kitchen


Being from the Midwest, I’ve only gotten the chance to eat at a True Food Kitchen twice. The southwestern area restaurant chain was started by Dr. Andrew Weil, who thought the super healthy food he cooked at home was tasty enough that others would love it too. He was right because anyone I’ve ever talked to that has visited one of his restaurants has raved about it. Since my post on a copy cat version of  True Food Kitchen’s Inside Out Quinoa Burger is the most visited post on this blog, I decided it was time to share my “Almost” Autumn Ingredient Salad. The real one includes dried mulberries and dried pomegranate seeds, but they are pricey and hard to find. I just used dried cranberries and they make a good substitute.  At any rate, this salad is a great side dish and the dressing works well any kind of veggie or salad.


Ingredients for the Salad and Dressing


1 medium butternut squash

1 medium head cauliflower

1 pound Brussels sprouts

1 (15 oz.) can white beans such as Great Northern or Cannelloni

2 tablespoons olive oil (For roasting veggies)

1/2 cup olive oil

3 tablespoons champagne vinegar

2 tablespoons sliced green onions

2 tablespoons dried cranberries

1 tablespoon prepared horseradish

1/2 teaspoon salt

1/8 teaspoon red pepper flakes



Preheat the oven to 350 degrees. Line two baking sheets with foil. Cut off the cap and base of the squash, cut it lengthwise down the middle, and scoop out the seeds. Remove the skin by using a vegetable peeler. Lay both pieces of the squash on a cutting board and cut each in half, separating the neck from the rounded bottom. Then cut each of the four large pieces into two inch wide strips. Finally, cut each strip into squares. Spread the pieces on one of the baking sheets.  Wash the cauliflower, cut into florets, and put them on one side of the second baking sheet. Wash the Brussels Sprouts, cut off the tough woody part of the base, and if they are large, cut them in half down the middle.  Place them next to the cauliflower on the baking sheet.  Drizzle the vegetables on both baking sheets with about a tablespoon of olive oil.  Toss them around to make sure they are evenly coated and season with salt & pepper.  Put both baking sheets in the oven for about an hour or until the vegetables pierce easily with a fork and are slightly browned.

Meanwhile whisk together the 1/2 cup of olive oil, vinegar, green onions, dried cranberries, horseradish, salt, red pepper flakes. Set aside. Rinse, drain, and put the beans in a microwave safe bowl.

When the vegetables are done, take them out of the oven.  Warm up the beans for about a minute in the microwave. Then, place the beans, squash, Brussels sprouts, and cauliflower in a large bowl.  Pour the dressing over the top and gently toss.



I’d love to hear about other people’s experiences at True Food Kitchen!

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