A super fresh salad and full of flavor with sprinkled dukkah on top. The dukkah is a mixture of nuts, seeds, and delicious spices.
30 minutesmins
0 minutesmins
0 minutesmins
30 minutesmins
6people
Calories: 238kcal
Ingredients
Cauliflower Salad
1/2head of chopped cauliflower, as small as possible
1large cucumber, washed, peeled and chopped
1bunch of chopped parsley
1/2cupsliced onion sliced super thin
2large limes or lemons, the juice
4tablespoonsof olive oil or more you find it necessary
1/2teaspoonsalt
Dukkha
1/2cupsesame seeds
1/4cupchopped almonds
1/4of sunflower seeds
4tablespoonscoriander seeds
1½tablespooncumin seeds
1tablespoonfennel seeds
1teaspoonsumac * optional
1teaspoonsalt
black pepper to taste
Instructions
Cauliflower Salad.
Chop as small as you can the cauliflower; you can also put it in the bowl of the food processor with the blade attachment. Pulse it several times until it is as small as rice.
Put the chopped cauliflower in a large bowl and add the rest of the ingredients: cucumber, parsley, purple onion, lemon juice, olive oil, and salt.
Mix, cover, and place in the refrigerator for half an hour. Remove from the fridge and sprinkle the dukkah on top. Serve with pita bread or fresh homemade bread.
Dukkha
In a bowl mix all the ingredients.
Put the mixture in a frying pan on medium heat for two minutes or until the species become fragrant. Be careful not to burn them.
Once the ingredients are toasted, it is best to take them off the heat and allow them to cool down. Remember to stir the mixture occasionally during this process. Once the mixture has cooled down, you can either finely chop it on a board, grind it in a mortar until it resembles breadcrumbs, or pulse it several times in a food processor.
Notes
If you have any leftover dukkha from the cauliflower salad, make sure to store it in a sealed jar in a cool location.