Comments on: Oven Roasted Cauliflower/Romanesco a la Marketman

By: Francesca

Francesca — Thu, 15 Mar 2012 02:00:36 +0000

Hi Betty Q, can you please teach me how to make lobster oil? thank you!

By: zena

zena — Tue, 13 Mar 2012 00:55:55 +0000

I love roasting cauliflower in 400 degrees to really make it crunchy with brown edges. With the olive oil and salt, it’s like eating veggie popcorn!

By: Betchay

Betchay — Tue, 13 Mar 2012 00:35:06 +0000

Thanks BettyQ! You are really one good cook with lots of new ideas!I will be trying this soon.

By: betty q.

betty q. — Mon, 12 Mar 2012 05:26:29 +0000

Betchay…you can use any nuts you want except….I can just imagine what Silly Lolo would say! But going back to nuts…you need to roast them first to bring out the nuttiness!…you can use almonds, pistachios, macadamias, even cashews!

I think it has Egyptian roots? Besides dipping pieces of bread first in garlic infused olive oil and then in dukkah, maybe use it as sort of crust even for fish like halibut or chicken before pan frying or roasting….maybe to top mac and cheese…or how about in baked tahong! Ok…I am getting carried away again!

By: Betchay

Betchay — Mon, 12 Mar 2012 03:53:12 +0000

BettyQ: what other substitute mixed nuts for this Dukkah?First time I heard of this.Is it Mediterranean?Where else can Dukkah be use? Can you use it for grilled meats too?

By: millet

millet — Mon, 12 Mar 2012 01:23:56 +0000

the romanesco made the plain-looking dish stand out!

By: Katrina

Katrina — Sun, 11 Mar 2012 09:37:04 +0000

I still can’t get over how gorgeous the romanesco is — as if Mother Nature took some “magic mushrooms” when she created it. ;-)

By: betty q.

betty q. — Sun, 11 Mar 2012 08:53:49 +0000

I am already “sawa” making lobster oil, MP, but I cannot refuse my son’s request! Buti na lang he can afford to gain weight since he is mukhang ting-ting! For dukkah, MP, better not try it while your hubby is in town for it will be your next addiction at baka na ako murahin ni MR. MP! But to make him happy, make some beer sticks for him or grissini with seasoned salt, cayenne pepper, ground pepper, crushed fennel seeds, etc. Brush the sticks ( I make them 1 dangkal long only) with garlic infused olive oil or lobster oil before baking. Your excuse to make lobster oil!

By: MP

MP — Sun, 11 Mar 2012 08:22:22 +0000

Hahaha Bettyq, you read my mind – although I have had not-so-pleasant experiences with roasted cauliflower – they had bitter aftertaste and I cannot for the life of me determine why and how I ended up with bitter-ish cauliflower! Will probably use another type of veggie… I am a bit embarrassed to admit that I’ve never heard of dukkah! And I am about to make another batch of lobster oil… hubby will not be happy…

By: betty q.

betty q. — Sun, 11 Mar 2012 01:22:45 +0000

MM…to add another layer of flavour and color to roasted vegetables, I usually drizzle the roasted vegetables with garlic infused olive oil and sprinkle with DUKKAH! You probably can buy it BUT homemade stuff is better for you can tailor the nuts and spices to your taste. I prefer using hazelnuts over here, some roasted sunflower seeds and roasted pumpkin seeds, garlic powder, a pinch of roasted cumin and fennel, sea salt and a pinch of smoked paprika….all blitzed in a food processor or ALMIRES!

DUKKAH DIP! ….bread dipped first in garlic infused olive oil or LOBSTER OIL, MP…with balsamic and then in dukkah. My boys call it DUKKARET!