Lebanese cauliflower with harissa yoghurt & pistachio dukkah

Lebanese cauliflower with harissa yoghurt & pistachio dukkah

4 as part of a shared meal
Chris Middleton


Quantity Ingredient
vegetable oil, for deep-frying
1 cauliflower, cut into large florets
coriander cress, to garnish

Harissa yoghurt

Quantity Ingredient
500g plain yoghurt
2 tablespoons Harissa

Pistachio dukkah

Quantity Ingredient
140g hazelnuts
155g blanched almonds
150g shelled pistachio nuts
50g sesame seeds
30g coriander seeds
2 tablespoons cumin seeds
2 tablespoons ground coriander, heaped
3 tablespoons ground cumin
1 tablespoon dried thyme, heaped
3 tablespoons za’atar, (see Note)


  1. For the harissa yoghurt

    Line a sieve with muslin (cheesecloth) and set over a bowl. Put the yoghurt in the sieve and leave to drain overnight in the fridge.
  2. The next day, mix the harissa through the yoghurt and set aside.
  3. For the pistachio dukkah

    Preheat the oven to 160°C. Roast the hazelnuts, almonds and pistachios on separate baking trays for 5–10 minutes, or until aromatic and lightly coloured, tossing the nuts every few minutes so they don’t burn. Remove from the oven and leave to cool. Place the hazelnuts in a cloth and rub off the papery skins.
  4. Separately toast the sesame seeds, coriander seeds and cumin seeds in a dry frying pan over medium heat for a few minutes each time, until fragrant, then tip them into a bowl. Add the ground coriander and ground cumin to the pan, toast until fragrant, then add to the other toasted spices.
  5. Put the roasted almonds and the pistachios in a food processor and pulse until fine (but not too fine, or the oil will release from the nuts). Transfer to a bowl. Finely pulse the hazelnuts and add to the almonds.
  6. Now blitz the toasted seeds and spices in the food processor to break up the seeds. Add to the nuts with the thyme and za’atar. Season well with sea salt and freshly ground black pepper. You won’t need all the dukkah for this recipe; the leftovers will keep in an airtight container for up to 1 month.
  7. To deep-fry the cauliflower

    Heat about 5 cm of vegetable oil in a large saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle if the oil is ready. Working in two batches, gently lower the cauliflower into the hot oil and cook for 3–5 minutes, until chestnut brown. Remove using a slotted spoon and drain on paper towel. Season with sea salt.
  8. To serve

    Smear the harissa yoghurt over a large plate or platter. Arrange the cauliflower on top, with the florets facing up. Sprinkle liberally with dukkah, scatter with coriander cress and serve.


  • Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac and dried herbs such as thyme. It is sold in spice shops.
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