Ingredients
- 1 head cauliflower; cored and stems removed, divided into small flowerets
- 2 shallots, julienned
- 5 cloves garlic, smashed lightly
- 2 lemons, seeds removed and diced
- 1.5 Tb ground sumac
- 1.5 tsp Aleppo pepper
- ¼ cup olive oil
- salt and pepper to taste
- 15 mint leaves
- 1/2 cup feta cheese
- 3 Tb coriander seeds
- 1 Tb cumin seeds
- 1/4 cup sesame seeds
- 1/2 cup pistachios, toasted
- 1 Tb sea salt
- 1/2 tsp Pepper Corns
Method of Preparation
- Toss cauliflower with shallot, garlic, lemons, sumac, Aleppo pepper, olive oil.
- Season with salt and pepper.
- Place on baking sheet pan and roast for 18-20 minutes or until the cauliflower is crispy but still has a bit of texture.
- Prepare dukkah while cauliflower is roasting.
- Toast seeds in a sauté pan over medium heat.
- Transfer to spice grinder.
- Coarsely chop pistachios and toss with seeds, salt and pepper.
- Once Cauliflower is roasted, toss in a bowl with the dukkah, mint and feta.
