I mentioned in a previous post that I cannot get enough of pistachios these days. I am finding as many ways as I can to use them when cooking. I love dukkah, which is an Egyptian spice blend of seeds, nuts and spices. A perfect fit! I used pistachios in a dukkah paste to marinate cauliflower and it turned out perfectly.
1 head cauliflower, portioned into florets
1/4 cup pistachios, crushed with a mortar and pestle
2 tablespoons sesame seeds
2 teaspoons olive oil
2 teaspoons honey
1 teaspoon cumin seeds
1 teaspoon coriander
1 teaspoon fennel seeds
1 teaspoon fresh ground pepper
1/2 teaspoon coarse salt
Preheat oven to 400 degrees Fahrenheit.
In a small skillet over medium high heat toast the pistachios and sesame seeds and set aside. In the same skillet toast the cumin, coriander and fennel seeds until fragrant.
Put cumin, coriander, fennel, salt & pepper into a mortar and pestle. Crush until it becomes a powder.
Put seasoning into a large bowl and add pistachios, sesame seeds and olive oil. Mix until combined.
Toss in the cauliflower to coat.
Place on a baking sheet lined with parchment paper and bake for 10-15 minutes or until cauliflower begins to brown.