Egyptian spice blend brightens veggie-packed cauliflower salad

This column was written on what I can only hope was the last day of a long winter — that wrapped up in mid-April.

My always winter-positive Scandinavian-ness finally reached its limit on April 18 when the just-emerging daffodils were buried in snow, I slipped my SUV back into four-wheel drive, and schools were let out early. As I scrambled to rearrange my day, pick up my kids and grab a few things at the store, my spirits were lifted thinking about the bright and flavorful salad I had planned.

Packed with protein and healthy fats, this is the best kind of comfort food on a cold day. Vegetables and garbanzo beans are roasted with aromatic spices, then bathed in a tangy dressing and topped with earthy radishes, creamy avocado and fragrant mint. It’s hearty enough to be a main dish or spectacular desk lunch, but it also pairs well with a simple roast chicken.

As announcements were sent out for everyone to fill their bird feeders for shocked little songbirds, I sprinkled a flavorful Egyptian spice mix on cauliflower. What makes this blend special is that in addition to a variety of spices (blends differ) such as coriander, cumin, fennel or mint, it also includes nuts and seeds. Hazelnuts are traditional, but you may find recipes with pistachios, almonds, sunflower seeds or sesame seeds — or a combination of several.

Traditionally tossed in olive oil to make a bread dip, it is also a perfect roasting spice for chicken, lamb, fish or vegetables. JSonline.com recently featured the seasoning in an article on seven trendy seasonings with additional information and recipes.

And although dukkah has been enjoyed in the Middle East for a long time, you know it’s catching on stateside when Trader Joe’s has its own version.

Search online for recipes to make your own (and customize it to what you like best) or pick up some dukkah at a well-stocked grocery store.

Anna Thomas Bates is a mother, writer and cheesemaker who lives in southern Wisconsin. Email her at tallgrasskitchen@gmail.com.

This uber-nutritious salad is packed with vegetables, protein and healthy fats. Find it on donnahay.com.

Dukkah-roasted Cauliflower Salad

Recipe tested by Anna Thomas Bates

Makes 2 to 3 servings

• 1 pound cauliflower, cut into florets
• 1 can (15.5 ounces) garbanzo beans, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon dukkah (a Middle Eastern spice mix)
• ½ teaspoon salt
• 1 avocado, pitted and peeled, one half cut into thin slices
• 1/3 cup whole-milk yogurt
• 1 tablespoon dill sprigs
• 1 tablespoon lemon juice
• 1 to 3 tablespoons water
• 1 small beauty heart radish, thinly sliced (in summer, replace with French radishes)
• ½ cup mint leaves, torn

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone mat.

Place cauliflower and garbanzo beans on tray. Drizzle with olive oil, add dukkah and salt and gently toss. Roast in preheated oven 15 to 20 minutes, until edges are golden and cauliflower can be pierced easily with a fork.

Meanwhile, place the unsliced avocado half, the yogurt, dill, lemon juice and 1 tablespoon water in a blender. Blend until smooth and creamy, adding more water if necessary.

Drizzle dressing over roasted cauliflower and top with avocado slices, radishes and mint. Add more salt if needed.