Before leaving for France this year I stocked up on spices from Gewurshaus in Sydney’s Strand Arcade. I am not usually a huge fan of Dukkah but the smell of the Australian Macadamia Nut Dukkah really caught my attention. It’s nutty flavour I thought would be perfect to rub on meat or vegetables for the BBQ or to add to Yoghurt and brush onto chicken before grilling.
Cauliflowers are currently in abundance here in France and they are packed with flavour. Really beautiful. I needed a side dish a few nights ago and the Australian Macadamia Nut Dukkah was glaring at me out of the pantry as I cut the cauliflower into bite size pieces.
I used around 1/4 of the jar and mixed it with half a cup of XV olive oil before rubbing it into the pieces of cauliflower cut from one medium sized head.
I then tossed through 1/2 cup of roughly chopped parsley, salt, milled pepper and 2 cloves of roughly chopped garlic.
It was really delicious and I am going to make it again tonight to accompany a chorizo frittata I’m planning on whipping up. I may even make it for our 4th August dinner party coming up soon.
I love going into the Gewurshaus store in the Strand Arcade and getting that little something different for a host gift or for a dinner party. Having something on the table that’s unexpected is always a treat like my favourite Black Truffle Salt, but I also love the Merlot Salt from Gewurshaus, it’s perfect for a grilled steak. For something a little different if you’re a baker, you can’t go past the Vanilla Bean Sugar.
If you’d like to try the Baked cauliflower with Australian Macadamia Nut Dukkah the very easy to follow recipe is below. A whole head of cauliflower is enough to serve 4 people as a side, or more as a tapas dish. Simply cut the recipe in half for 2 people.
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What you’ll need:
1 head of Cauliflower
1/4 jar of Gewurshaus Australian Macadamia Nut Dukkah
1/2 cup of roughly chopped parsley
1/2 cup of XV olive oil
2 cloves of garlic chopped
Milled pepper and salt
How to:
Pre-heat over to 180 degrees celsius.
Combine 1/4 jar of Dukkah with half a cup of XV olive oil before rubbing it into the pieces of cauliflower. Place the cauliflower into a baking dish.
Toss through 1/2 cup of roughly chopped parsley, salt, milled pepper and 2 cloves of roughly chopped garlic.
Cover with aluminium foil and bake for 25 minutes. Remove from the oven and with a large spoon give the cauliflower a good stir. Return uncovered to the oven and bake for a further 20 minutes.
If you enjoy this recipe please leave a comment below.
Bon Appétit!
Mike X
Mike Galvin 
It sounds yummo! I’ve also several times slow-baked cauliflower whole with a generous coating of Greek yoghurt mixed with salt, a subtle amount of turmeric, say quarter tea spoon (you don’t want the thing to come out fluro-yellow) and seasonings of my different choice on different occasions (“cook how you feel”). You keep it loosely covered with foil (loose so the foil doesn’t stick to the yoghurt) until it’s softening but still a little crispness in there, not mushy, then take the foil off for the last little while of cooking and you can even turn the oven up a bit if you choose, to get a lovely golden brown. You can check if the centre is soft enough with a skewer. This simple recipe makes a very dramatic looking and delicious addition to your table and people are usually quite surprised to see a cauliflower cooked whole. Everyone I’ve served it to has loved it, even self-declared cauliflower haters. Michele.
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That sounds so good! thanks for leaving a comment on my blog Michele.
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