Roasted Cauliflower

with Pistachio Dukkah, Feta and Mint


Serve with Andrew Januik Lady Hawk

The Andrew Januik Lady Hawk is a kitchen favorite and pairs well with the spices in the Dukkah and fresh mint in this delicious dish.


  • 1 head cauliflower; cored and stems removed, divided into small flowerets
  • 2 shallots, julienned
  • 5 cloves garlic, smashed lightly
  • 2 lemons, seeds removed and diced
  • 1.5 Tb ground sumac
  • 1.5 tsp Aleppo pepper
  • ¼ cup olive oil
  • salt and pepper to taste
  • 15 mint leaves
  • 1/2 cup feta cheese
  • 3 Tb coriander seeds
  • 1 Tb cumin seeds
  • 1/4 cup sesame seeds
  • 1/2 cup pistachios, toasted
  • 1 Tb sea salt
  • 1/2 tsp Pepper Corns

Method of Preparation

  1. Toss cauliflower with shallot, garlic, lemons, sumac, Aleppo pepper, olive oil.
  2. Season with salt and pepper.
  3. Place on baking sheet pan and roast for 18-20 minutes or until the cauliflower is crispy but still has a bit of texture.
  4. Prepare dukkah while cauliflower is roasting.
  5. Toast seeds in a sauté pan over medium heat.
  6. Transfer to spice grinder.
  7. Coarsely chop pistachios and toss with seeds, salt and pepper.
  8. Once Cauliflower is roasted, toss in a bowl with the dukkah, mint and feta.
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