Roasted Cauliflower with Dukkah Crust
Prep time: 10 min | Cook time: 15 min | Serving size: 6-8
2 heads of cauliflower
4 tablespoons good olive oil
2 tablespoons of Dukkah
1 tablespoon coarse seas salt
2 tablespoons cracked black pepper
Heat oven to 450 degrees F
Trim the leaves off the cauliflower heads but leave core intact.
Thoroughly wash/scrub the cauliflower with cold water.
Use a very sharp knife or serrated slicer to cut 1/2 to 3/4 inch steaks off the heads.
Trim excess core from each steak, being careful not to disable the integrity of each piece.
Lightly oil a sheet pan lined with aluminum foil and place steaks onto the pan with slight overlap.
Sprinkle oil over all the steaks and place the pan into the oven.
Roast for 10-15 minutes to a browned surface.
Remove the steaks and serve sprinkled with more oil and dust liberally with Dukkah, salt and black pepper. Repeat with remaining cauliflower steaks.