This week’s Cook the Book Fridays recipe from My Paris Kitchen is one I’ll keep in my back pocket from now on. Basically it’s roasted cauliflower, elevated by the addition of dukkah. Dukkah is a blend of toasted nuts and seeds, pounded to not quite a powder that you can use to flavour any number of dishes and, yes, even elevate the humble cauliflower to something quite special. You can mix it with olive oil to make a quick dip or sprinkle it on anything you like – or mix it into rice or a soup. It really is a very flexible pot of magic! Dukkah first gained popularity in Australia (I heard about it from my mum years ago) and now you can buy it in specialty food stores (and online) but it’s so easy to make at home too.