This recipe is based on Ottolenghi Test Kitchen’s “Charred Green Beans with Anchovy Dressing and Seed Dukkah Recipe. I didn’t have green beans so I used a cauliflower. I also used my own pickled baby bells instead since I had them. Mine are pickled in the brine from my home made pickled jalapeños but I’ll give you the Ottolenghi pickled pepper way because it is far less complicated. This came out delicious. I bet you can use this same recipe on many different vegetables. This makes around 4 servings.

Ingredients for around 4 servings

1 red chile pepper – cut in thin slices (pickled pepper)

2 lemons – just the juice (pickled pepper)

1/2 teaspoon sugar (pickled pepper)

1/2 teaspoon salt (pickled pepper)

2 sprigs fresh oregano (pickled pepper)

1 cauliflower – break down to florets

1/4 cup extra virgin olive oil

sea salt – to taste

ground black pepper – to taste

1 Tablespoon of anchovies and include the oil (dressing)

2 Tablespoons extra virgin olive oil (dressing)

2 garlic cloves – ground to paste (dressing)

1/2 teaspoon dried oregano (dressing)

2 Tablespoons of pepper brine (from the pickled peppers) (dressing)

2 teaspoons whole coriander – toasted (seed dukkah)

2 teaspoons sesame seeds – toasted (seed dukkah)

1 teaspoon nigella seeds (also called black cumin) (seed dukkah)

1/4 teaspoon sugar (seed dukkah)

1/4 teaspoon flake sea salt (seed dukkah)

1 teaspoon Alepo pepper (seed dukkah)

1/4 c fresh basil torn or chopped (fresh oregano is also suggested but I didn’t use)

Directions

Set oven to 400 degrees F.

Make pickled peppers. Combine in a small bowl the red Chile slices, lemon juice, sugar, salt, and oregano. Set this to the side.

Cook the cauliflower. Spread out the cauliflower florets on a baking sheet. Give them a good spray of olive oil and salt and pepper to taste. Place them in the preheated oven on the middle rack. They need to stay in till slightly charred. Timing may differ….(mine took 35 minutes) *****I toasted my coriander (for the seed dukkah) for 5 minutes on a sheet tray when I put in the cauliflower.

While the cauliflower is in the oven make the anchovy dressing. In a small sauce pan on medium high heat….heat up the anchovies, oils, oregano and garlic for 2 or three minutes. Take off heat and add the two tablespoons of pepper brine.

Make the seed dukkah. Combine the coriander, sesame seeds, and nigella seeds in a mortar and break them down a little with a pestle. Then add the sugar, salt and Alepo pepper.

SERVE

Plate the cauliflower, sauce over or under the cauliflower. Top with a sprinkle of seed dukkah, pickled peppers, and fresh herbs.

A SPECIAL THANKS!!!!!! To the Ottolenghi Test Kitchen so I could do what you see here!