Yesterday was the 6 month anniversary of our relocation to Florida. I often stand on the beach and look out at the ocean, thinking that at the other end of the ocean is North Africa.
Tonight the cooking adventure was Roasted Cauliflower with Dukkah, an Egyptian condiment. My husband and I are huge fans of Middle Eastern food and spices, and though I am not a huge fan of cauliflower, I thought I should give this a go for the sake of getting through every recipe.
I couldn’t find hazlenuts (surprisingly most stores only carry them seasonally here) so subbed out almonds instead. I thought that the flavor was not bright enough, so I added sumac, another middle east spice (my absolute favorite, I don’t mind saying). I also made this a paste with the addition of olive oil. I paired this with a few slices of marinated leg of lamb, which seemed in keeping with the theme of middle eastern types of foods. We drank a 2013 “Elouan”, a big, fruity, delicious Oregon Pinot Noir with it.
The dukkah did nothing to convince me that cauliflower, like tofu, is anything but a vehicle for whatever flavors you cook it with. I felt a bit like I was eating bird seed, and I wasn’t really bowled over by the flavors of this condiment. My husband quite liked it, but I can’t really understand why everyone was so mad to try this so quickly… I felt as “meh” about the dish after trying it as I suspected I would when we learned we were making this. Well, you win some and you lose some.