roasted cauliflower with curry, cumin and dukkah

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roasted cauliflower with curry, cumin and dukkah

I think cauliflower is a bit of an underrated vegetable because it can often be bland, soggy and tends to get doused in too much sauce.  I think its relative ‘plain-ness’ gives it an advantage in that it absorbs a variety of flavours well, and when cooked correctly can offer up some stunning crunchy texture. This is why I like to cook it dry in the oven with spicy flavours.

This is so simple to make.

Pre heat the oven to 200 C and cut the florets off a head of cauliflower and place them in a large mixing bowl.  Add 2 teaspoons of curry powder (I used medium), 1 teaspoon of cumin and a generous grinding of salt. Spread the cauliflower florets over a baking tray and drizzle over some olive oil to lightly coat and sprinkle over a teaspoon of dukkah.  Bake for 20 minutes until cooked and a bit crispy. When its out the oven, scatter another teaspoon of dukkha and season to taste with salt (I love smoked salt), and chilli flakes if you want it even spicier.

Serve this warm or allow them to cool, and eat in a salad.

*I use Nomu Dukkah

spicy and a little bit crunchy
take a stand against bland
sprinkle over extra chilli flakes to take up the heat

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  1. I will never forget the first time I had roasted cauliflower… sublime. Adds SO much to the taste. This soup sounds divine

  2. Sorry, meant to say – this as a soup would be divine!

  3. Lori, oh Yum! I love the idea of this in a soup. I enjoy a cauliflower soup, so now you have inspired me again darling 🙂

  4. I love roasted cauliflower, though I usually just sprinkle it with olive oil, garlic salt and s&p. This looks way better. Now I need to find a place that carries dukkha and I’ll be all set. Yum!

  5. I have recently discovered the pure joy of roasted cauliflower – so simple and so utterly delicious. Your recipe looks wonderful and I just happen to have an entire cauliflower head lurking in my fridge.

    While I have to be careful with nuts so dukkah is a rare treat, I have the rest of the ingredients on hand – plus I’ll add a little ground Sumac somewhere along the route of cooking cauliflower based on your recipe. Roasted cauli is so very much better than cauliflower cheese!!!

  6. Hi Michelle, I found that discovering roasted cauliflower (dry) was such a revelation for me and has allowed me to appreciate this vegetable so much more. Dukkah is not necessary and I do like the sound of sumac (yum). I really love it cold too and tossed into a salad the next day, or just snacked on its own.
    Thanks for leaving a comment.

  7. André Chénier says:

    I always appreciate comments that says certain ingredients are not essential in a recipe.

  8. Luckily, I had bought a huge cauliflower because one of my early guests and I ate entire the first batch, so I had to make it again ~ for dinner! It’s absolutely sublime ~ although I think it’s important not to break the florets into too small a pieces. Also (I’ve made it a few times since) ~ it’s gorgeous even without the dukka.

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