DUKKAH INGREDIENTS (makes extra):
- 2 cups roasted & salted pistachios, shells removed (you should have about ¾ cup of nuts total)
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon cumin seeds, toasted
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon nigella seeds (optional)
- ½ teaspoon chili flakes (optional)
- 1 tablespoon olive oil
- 1 head of cauliflower, cored and cut into small florets
- Sea salt and ground black pepper, to taste
- juice of ½ a lemon, about 1 tablespoon
- 1-2 nectarines, pitted and sliced
- 1 small, ripe avocado, peeled and chopped
- 1 hearty sprig of mint, leaves thinly sliced
- a big handful of the dukkah
Make the dukkah:
- grind the shelled pistachios in either a mortar and pestle, a food processor, or a dry-blade blender pitcher. You want a chunky/chopped consistency with a few large bits of pistachio in the mix.
- Transfer the ground pistachios to a medium bowl.
- Grind the coriander and cumin seeds in a spice grinder and add them to the bowl with the pistachios.
- Add the sesame seeds, nigella seeds, and chili flakes to the bowl as well. Stir to combine.
- Store dukkah in a sealable jar and set aside.
Make the cauliflower salad:
- heat a large cast-iron skillet over medium-high heat.
- Add the oil to the skillet.
- Add the cauliflower florets and spread them out in an even layer.
- Let the cauliflower florets sear for a good two minutes.
- Stir the cauliflower up and season it with salt and pepper.
- Cook until the cauliflower is just tender and evenly browned.
- Turn off the heat and stir in the lemon juice.
- Transfer the cauliflower to a serving platter.
- Top the cauliflower with the sliced nectarines, avocado, mint, and a hearty handful of the dukkah.
- Serve the cauliflower salad immediately.
Thank you to The First Mess for this delicious recipe!