Charred Cauliflower with Green Raisin Chimmi and Cashew Nut Dukkah

One of LOWE's biggest hits, Chef Jesse Blake gives us his recipe for this dish of charred cauliflower with green raisin chimmi and cashew nut dukkah
Charred Cauliflower with Green Raisin Chimmi and Cashew Nut Dukkah
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Charred Cauliflower with Green Raisin Chimmi and Cashew Nut Dukkah
September 29, 2019
Preparation Time 20 minutes
Cooking Time 20 minutes
Serves 2
PHOTO BY Aasiya Jagadeesh
RECIPE BY Jesse Blake and Kate Christou


1 spinneysFOOD Organic Cauliflower
spinneysFOOD Salt, to season

For the cashew dukkah

3 tbsp spinneysFOOD Cumin Seeds
5 tbsp spinneysFOOD White Sesame Seeds
5 tbsp whole cashews

For the green raisin chimmi

5 tbsp golden raisins
1 bunch spinneysFOOD Fresh Coriander, plus extra for garnishing
¼ bunch spinneysFOOD Fresh Parsley
1 garlic clove
1 tbsp + 1 tsp white grape vinegar
100ml olive oil
1 long green chilli, de-seeded
Juice of 1 lemon, to taste

To serve

100ml yoghurt
1 jalapeño, thinly sliced


  • 1

    Cut the cauliflower in half and steam until just cooked.

  • 2

    Heat a charcoal barbecue grill to a medium heat.

  • 3

    Place the cauliflower on the grill and char until just soft. Remove from the heat and season with the salt.

  • 4

    To make the cashew dukkah, toast the cumin seeds and sesame seeds separately.

  • 5

    Pulse the cashews in a food processor.

  • 6

    Mix the cumin seeds and sesame seeds together and then grind half of the mixture in a spice grinder.

  • 7

    Combine the whole seeds with the ground seeds and mix with the cashew nuts. Season with the salt and store in an airtight container.

  • 8

    Rehydrate the raisins by placing them in a bowl, covering with boiling water and allowing them to stand for a few minutes. Then roughly chop them.

  • 9

    Finely chop the coriander, parsley and garlic. Mix in the vinegar, olive oil, chilli and lemon juice and season with salt.

  • 10

    To serve, put the yoghurt and cauliflower on a plate, dress with the cashew dukkah and green raisin chimmi then top with the coriander leaves and jalapeño slices.


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