Pan Seared Cauliflower with Avocado Dressing and Poppy Seed Dukka

Pan Seared Cauliflower with Avocado Dressing and Poppy Seed Dukka
Serves 6

Cauliflower was the “it” vegetable a few seasons back… so I was sick of it. But now, I can embrace an old favorite again… I’ve never been a joiner. That and an avocado dressing that easily substitutes as a dip – BAM! – sign me up.

1 tablespoon cumin seeds
1 tablespoon cardamom seeds
¼ teaspoon cayenne pepper
¼ cup pepitas
¼ cup poppy seeds
¼ cup unsweetened shredded coconut flakes
1 avocado, halved and divided
1 cup Greek yogurt
½ lemon, zested and juiced
Few dashes hot sauce
1 cup fresh mint leaves
4 tablespoon extra virgin olive oil
½ teaspoon salt, plus extra
1 head cauliflower, cut into large florets
2-3 radishes, shaved
Mint leaves, garnish

In a large skillet toast cumin, cardamom, cayenne, pepitas, poppy seeds and coconut until fragrant and slightly browned. Remove and pulse in a food processor or spice grinder. I used the same one I will use for dressing to avoid too many dishes. Makes about 1 cup, way more than you’ll need.

In the same food processor, puree avocado, yogurt, lemon zest & juice, hot sauce, mint leaves and 2 tablespoons olive oil. Season with ½ teaspoon salt and set aside.

Heat 1 tablespoon large skillet (same as toasted spices!) over medium high heat. Divide florets in half and seared in 2 batches, using the last tablespoon of olive oil for the second batch. To each batch season with desired amount of salt and dukka.

To plate, smear avocado dressing, top with cauliflower and garnish with radishes, mint and extra dressing, olive oil or salt. Serve hot or room temperature.