Roast Cauliflower with Dukkah
Serves 2 as a main course or 4 – 6 as an appetizer
Dukkah goes particularly well with the slightly nutty flavor of roast cauliflower. Add a green salad and Cauliflower with Dukkah makes an excellent light lunch or dinner.
1 pound cauliflower florets
1/2 tsp. salt
1/3 cup olive oil
2 – 4 Tbsp. dukkah
Preheat oven to 500°F
Wash and dry cauliflower and break or cut it into florets. Place cauliflower florets in a baking pan large enough to hold them in a single layer. The cauliflower should not be jammed together in pan or it will steam rather than cook properly. Season with salt and drizzle with olive oil. Sir well to coat florets evenly.
Roast for 10 -1 5 minutes, or until cauliflower begins to brown. The length of cooking time depends on size of the cauliflower florets, and how soft you like cauliflower. Since I like roast cauliflower a little crisp, I generally cook it for the shorter time.
When cauliflower is done, sprinkle with 2 Tbsp. dukkah and stir to evenly distribute. Taste and add more dukkah, as desired.