This post is also available in: Español
I love to entertain and to have people over. My favorite entertaining days are the days with my girlfriends. And better yet, the days that we organize something super fast and nothing is complicated. I love the get-togethers that are super relaxed and easy going, the ones that make everybody feel at home and leave with a feel-good sensation and a smile on their face. Don’t you love it when you leave your friends house and had a great time, great food and good wine?
This time, for my friends I prepared a cauliflower salad with dukkah, I served some chipotle roasted garbanzos, some fresh sweet red bell peppers, pita and some yellow cherries. Everything was super casual, relaxed and fun. The idea was to have a great girls night, have a great glass of wine and good food. As always my idea of good food is light dishes, with healthy ingredients but very flavorful. For this evening, to drink, I chose sparkling wines from Gloria Ferrer. Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain. Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County.
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I love these wines because they taste great and because I love the story behind, they are named for José Ferrer’s wife. And also because Gloria Ferrer is not only the first sparkling wine house in Sonoma Carneros but also the first to bring back clones from France to plant their vineyard.
Thirty years later, with 335 acres under vine, the estate vineyards at Gloria Ferrer is known as experts in the production of Pinot Noir and Chardonnay, and produce estate grew still and sparkling wines that rival some of the world’s finest.
Having these wines on hand, I decided to prepare something flavorful, easy, and fresh. I loved how the cauliflower salad with dukkah paired extremely well with the Brut rosé. The spices of the dukkha were an excellent complement to it.
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So here is the recipe for the delicious
cauliflower salad with dukkha
and I hope you like it. If you do please share the recipe and the blog. And if you make it tag it on Instagram with #piloncilloyvainilla so I can also take a peek to your creations.
- 1/2 head of chopped cauliflower , as small as possible
- 1 large cucumber , washed, peeled and chopped
- 1 bunch of chopped parsley
- 1/2 cup sliced onion sliced super thin
- 2 large limes or lemons, the juice
- 4 tablespoons of olive oil or more you find it necessary
- 1/2 teaspoon salt
- 1/2 cup sesame seeds
- 1/4 cup chopped almonds
- 1/4 of sunflower seeds
- 4 tablespoons coriander seeds
- 11/2 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon sumac * optional
- 1 teaspoon salt
- black pepper to taste
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.
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.
When they are ready remove them from the heat and let them cool, mix from time to time. When the mixture is cold you can put them on a board and chop as small as you can, or put them in a mortar and grind them until they look like breadcrumbs, or put them in the bowl of the food processor and pulse them several times.
The dukkha that you do not use for the cauliflower salad, store it in a closed jar in a cool place.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.