3 cups panko, seasoned to taste with salt and pepper
3 whole eggs, slightly beaten
1 head cauliflower, trimmed and cut into steaks
Pistachio Dukkah (see recipe)
1/4 cup melted butter
4 cups shelled pistachios
2 cups sesame seeds
8 tablespoons whole coriander seeds
8 tablespoons whole cumin seeds
4 teaspoons fennel seed
4 teaspoons fresh ground black pepper
4 teaspoons sea salt flakes
Preheat oven to 350F. Place pistachio nuts on a lined baking sheet and roast for 10 minutes, or until golden brown. Place sesame, coriander, cumin and fennel seeds on a lined baking sheet and roast for 10-15
minutes, until golden and fragrant. Mix every 5 minutes to prevent burning.
Cool the nuts and seeds for 10 minutes. Place pistachio nuts, seeds, salt and pepper into a
food processor. Pulse until nuts have broken down into small chunks. Store any leftover
in a dry, airtight container.
Curry Spiced Cauliflower:
Season cauliflower steaks with curry salt. Heat skillet med-high with olive oil. Pan
sear cauliflower and finish in oven until fork tender.
Pistachio Dukkah Crusted Chicken Breast:
Dip chicken breast into beaten egg, then into pistachio dukkah blend. Brown in
skillet with small amount of oil and finish in oven.
Place one chicken breast on plate, alongside mound of Lambs Red Skin Mash drizzled with
butter and 2-3 pieces of cauliflower steak. Garnish with dill sprigs.