Have you ever had a whole roasted cauliflower? No? Get ready.
Topped with an almond dukkah crust and sitting on a bed of hummus, this recipe is a complete Mediterranean feast and total treat for the tastebuds. You can enjoy it as a main dish or as a side but one thing is for sure, you’re in for a show-stopping and satisfying meal.
The power of cauliflower
I remember back in 2014 when I did a TV segment on food trends and cauliflower made my list. Fast-forward four years and it turns out the trend is still going strong! And it’s easy to understand why.
First, versatility in the kitchen. From cauliflower rice to pizza crust to toast, its neutral flavour lends itself well to a wide range of dishes and cuisines. Second, nutrition. Part of the cruciferous gang along with broccoli, kale, bok choy and cabbage, cauliflower provides the body with phytonutrients, plant compounds that protect the body from disease through antioxidant and anti-inflammatory activity.
Other Motive Nutrition cauliflower recipes to dry:
What is Dukkah?
Dukkah is an aromatic Egyptian blend of nuts, seeds and spices traditionally made with hazelnuts. It’s delicious with bread and olive oil and a sprinkle is a quick way to enhance meat, fish or vegetables. You can buy dukkah in specialty stores but it’s easy to make at home. I chose to make my blend with almonds as they’re more of a staple in my pantry but you can certainly substitute any another nut.
Whole roasted cauliflower with almond crust
Enjoy this as a stand-alone meal or as a show-stopping side.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
Ingredients
- 1 medium cauliflower (approximately 1.5 pounds)
- 1/2 cup raw almonds
- 2 tablespoons sesame seeds
- 1 1/2 tablespoons cumin seeds*
- 1 tablespoon coriander seeds*
- 1/2 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 1 cup hummus
Instructions
- Preheat the oven to 400 degrees F. Set a rack in the middle of the oven and lightly grease a baking tray with olive oil.
- Trim the leaves and stem of the cauliflower, ensuring a flat bottom so that it sits upright.
- Place 1/4 cup water in the bottom of a large glass bowl, add the whole cauliflower, cover and microwave on high for 6-8 minutes. Meanwhile, prepare the almond spice blend.
To make the almond dukkah crust
- In a dry pan, toast the almonds, sesame seeds, cumin seeds and coriander seeds until fragrant, 2 minutes.
- Transfer to a food processor or power blender. Add the salt and process until mixture is roughly ground. Reserve 1/2 cup for this recipe and store the remaining in airtight container in the refrigerator for up to 1 month (delicious on fish, meat or vegetables).
For the cauliflower
- In a small bowl, mix 1/2 cup almond spice mixture with 3 tablespoons of olive oil to form a paste.
- Place the cauliflower on the baking tray, rub with a bit of olive oil and season with salt and pepper.
- Pat the almond mixture onto the cauliflower, spreading the florets gently to sneak some inside.
- Bake for 30 minutes. Then broil for 5 minutes until the top is golden, watching it carefully.
- Spread the hummus onto a plate. Carefully transfer the cauliflower on top of the hummus and sprinkle with chopped parsley and sesame seeds if desired.
Notes
- If you don’t have whole cumin or coriander seeds, you can substitute with 1 teaspoon ground cumin and 1/2 teaspoon ground coriander and add to the mixture once ground.
Nutrition
- Serving Size: 4
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