Cauliflower salad with dukkha
A super fresh salad and full of flavor with sprinkled dukkha on top. The dukkha is a mixture of nuts, seeds, and delicious spices.
- 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.