Dukkah is an Egyptian spice and easy available these days or make it yourself which is even better. In my case I made it as I had leftover of hazelnuts from Piedmont, cashew and also a bit old coriander seeds. This dish works well with fish, poultry and meat, in my case quite well with salmon filet. It is such delicious that maybe some people will only eat the cauliflower. haha


1 cauliflower
30-50g butter
sunflower oil

30g hazelnuts (Piedmont)
25g cashew
25g almonds peeled (Sicily)
2-3 tbsp coriander seeds
2-3 tbsp cumin seeds
2-3 tbsp white sesam seeds
1 tsp fennel seeds
1/2 tsp salt
1/2 tsp Cayenne pepper


  1. Roast the spices in a little pan for 2-3min

  1. Remove and put in a spice grinder or mixer

  1. Put in a bowl and add a lid after it cooled down.

  1. Cut away the bottom of the cauliflower and also the stem

  1. Then cut the caulifower in florets and wash

  1. Pre-heat the oven to 220 C. Cook the florets in butter&oil for 5min

  1. Now put in the oven for 40-45min. After 25min you add 3-4 tbsp of Dukkah Space. Optional also a bit more oil.

  1. Optional you could use the grill in the last 5min