1 spice 2 ways – Egyptian Dukkah

Thanks to Banting and Tim Noakes, cauliflower has become the vegetable de jour. If you can’t face another spoonful of cauli-mash, or if cauli-rice doesn’t float your boat – I present to you whole, roasted cauliflower.

Often served in florets, you aren’t always able to appreciate the beauty of this vegetable whole. This recipe is ridiculously simple – serve the cauliflower whole at the table, perhaps with a herbed yoghurt dressing on the side – and allow guests to ‘carve’ the cauliflower themselves.


The dukkah adds gentle spice and nuttiness, which is only improved when roasting. A simple put-it-in-the-oven and forget about it dish. If you want to turn this into a one-meal dish, simply blend the roasted cauliflower with stock and cream and serve it as a delicious soup.

1 whole cauliflower, leaves removed
2 tbsp olive oil
2 tbsp Eat. Art Dukkah

IMG_1138 Method:
Heat the oven to 180 degrees C. Place the cauliflower on a baking tray and drizzle with the olive oil, followed by the dukkah, making sure it is well covered. Place in the oven and roast for approximately an hour, or until the cauliflower is tender and a light brown. Serve with a herbed yoghurt dressing.


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