Dukkah Cauliflower

Serves 4

| Prep Time: 15 mins

| Cook Time: 15 mins

| Total Time: 30 mins

You may need: Dried Garlic Powder

Discover The Recipe

Dukkah (pronounced "Do-kah"), is the most popular table-side and street condiment in Egypt. Similar to the better known Za'atar, Dukkah has a blend of herbs, spices, and salt that is delightful to sprinkle over hummus, flatbread, stews, and meats. The major difference between Zaatar and Dukkah is that Dukkah is always blended with roasted nuts, in particular hazelnuts or pistachios. Our Dukkah spice blend is nut-free so you can add it to your own chopped nuts or use it straight as a delicious seasoning.

This vegan Dukkah Cauliflower recipe makes the perfect light meal or even a side dish for a larger spread. Each roasted cauliflower steak has only about 100 calories (mostly from the oil) so this is a great dish to give you a savory bite and fill you up without calories. You can add roasted chopped nuts like pistachios, walnuts, hazelnuts, and almonds to add a more authentic Egyptian taste and more protein.


  • 2 heads cauliflower, cut into 1” slabs

  • 2 Tbsp olive oil

  • 4 tsp Piquant Post Dukkah

  • Salt and pepper to taste

  • Garnish: hummus, parsley, olive oil


The cauliflower can be cooked completely on the stovetop if you prefer to not turn on your oven, but the you will have to adjust the cooking time to make sure that the steaks are cooked all the way through. 

Dukkah has a wonderful texture to it from nuts, seeds and spices (although our spice blend is nut-free, you can add your own chopped nuts!). This makes it perfect for rubs and any recipe that is “crusted” or cooked with a hearty layer of spices. When you are removing the steaks from the oven be careful not to knock the spices off the steaks. 

Our dukkah is wonderful on roasted vegetables but also as a topping for the hummus and pitas!


Preheat your oven to 400°F. While the oven is preheating, cut two 1” thick slabs of cauliflower from the center of the heads. Cut away the leaves and the bottom of the stem. 

Heat 2 Tbsp of olive oil in a skillet and place both of the steaks into the pan. Allow to cook on one side over medium heat for 3-5 minutes or until the bottom is golden brown. Remove the steaks from the pan and place them on an oiled sheet pan, brown side up. Sprinkle the tops of the steaks generously with Piquant Post Dukkah and sea salt. 

Place the steaks into the oven and cook for 15 minutes, or until the stems of the cauliflower are fork tender. Remove from the oven when they are done. 

Serve immediately with hummus, pita, lemon, Piquant Post Dukkah spice and parsley. Drizzle lightly with olive oil before serving.

Alternatives & Substitutions

  • This is a super easy and simple recipe that is defined by the accompaniments you serve it with! Instead of hummus and pita, serve this roasted cauliflower with pickles, vegan yogurt and a cucumber & tomato salad. 

  • You can use many different veggies in place of cauliflower! Try this delicious healthy version that uses squash.

  • A popular use for Dukkah is as a crust on fish! Try our Egyptian Crusted Salmon with Couscous recipe. Or try our Dukkah Spiced Yogurt and Chicken recipe to really jazz up your weeknight chicken!

  • Couscous is a wonderful accompaniment to dukkah crusted fish or vegetables. Try this Moroccan Cous Cous as a healthy side. 

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

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