Dukkah Roasted Cauliflower Bites

The cauliflower is having its moment! From cauliflower rice, to pizza base, to wings! It’s like people finally realised this is a very versatile vegetable. What’s great about cauliflower is that it takes on the flavour of whatever you season it with, because alone, let’s be honest, it’s quite bland. By adding Dukkah, an Egyptian/ Middle Eastern spice blend, it ignites life to these crumbly florets. Paired with the sweet and sour tahini dip that is also gently spiced, they make a healthy little treat to snack on or as part of a meal.


  • 1 medium cauliflower (around 15.2oz)

  • 1-2 tbsp dukkah seasoning blend

  • 1/2 tsp sea salt

  • Pinch of black or white ground pepper

  • 1-2 tbsp olive oil

  • 1/2 tbsp white wine vinegar or shaoxing rice vinegar

  • 1 red chilli pepper for garnish

  • Parsley for garnish

Sweet and sour tahini dip

  • 1 tbsp tahini

  • A squeeze half of lime

  • 1 tbsp extra virgin olive oil

  • 2-3 tbsp water

  • 1/2 - 1 tbsp maple syrup

  • Pinch of salt

  • 1/8 tsp cumin powder

  • 1/2 tsp coriander powder

  • 1/2 tsp ginger powder

  • 1 tsp dried oregano


  1. Wash the cauliflower, then cut the leaves and hard root off. Then cut the head into small florets.

  2. In a medium bowl add the cauliflower and all the other ingredients. Mix with your hands or toss the bowl to make sure every floret is coated. Then place in a lined baking tray, spread apart and bake at 200ºC for 30 minutes, or until brown, even slightly charred.

  3. To make the dip, mix the tahini, olive oil, a lime together first. A spoon or whisk would work great. This will soften and dissolve the fat in the tahini. Then add in the maple syrup, salt, cumin, coriander, ginger and oregano. Add the water last, and go a tbsp at a time until you achieve the desired consistency. Drizzly is better than too runny, or too thick. Taste and adjust to suit you palette. This can be stored in the fridge for up-to 3 days.

  4. To serve plate the sukkah roasted cauliflower bites, add the dip to a small serving bowl, add top with sliced jalapeño chilli peppers and fresh herbs like parsley.

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