When I think about some of my favourite meals, I’m always drawn to big sharing feasts with a variety of dishes. Mezze, tapas, dim sum, and barbecue are some that immediately spring to mind. I think it’s primarily because I don’t have to decide on one thing and can have lots of options. I’ve always struggled to make decisions about food – it feels almost like a life or death situation every time!
This dish came about as a simple veggie dish to serve as part of a mezze spread, but it’s great as a snack too! The simple addition of sumac to roasted cauliflower really livens things up, and of course you have to have something to dip it in, so some dukkah and harissa yoghurt dip are a couple of yummy options.
For the sumac cauliflower:
- 1 head of cauliflower
- 2-3 tsp sumac
- 1 tbsp olive oil
- Pinch of salt
For the harissa yoghurt:
- 1 cup natural or Greek yoghurt
- 1 tsp harissa (adjust to taste)
- Pinch of salt
For the hazelnut dukkah:
- 1/2 cup hazelnuts
- 1 tbsp sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp dried oregano
- Preheat the oven to 220°C (200°C fan).
- Chop the cauliflower into florets and place in a bowl with the olive oil, sumac, and some seasoning. Mix until the cauliflower is covered and place on to a roasting tray. Roast for 30-35 minutes, tossing half way through.
- While the cauliflower is roasting, you can move on to the dips. Roast the hazelnuts for about 15 minutes until their shells start to peel. Once roasted, put them in a tea towel and rub them vigorously to get the shells off. Let them cool a little.
- In a spice mixer or pestle and mortar, smash the hazelnuts and mix in the other dukkah ingredients until you have a fairly coarse powder.
- Mix the harissa and salt into the yoghurt, tasting as you go and adjusting the amount of harissa to your preference.
- Serve as part of a mezze or as a snack.