I was looking for a spice mix or garnish to go with grilled cauliflower, and saw a pistachio dukkah recipe on Cook’s Illustrated.  Since I had almonds on hand, I substituted them for the pistachios.  This made a nice accent to the grilled cauliflower.

1-1/2 Tbs. sesame seeds, toasted

1-1/2 tsp. coriander seeds, toasted

¾ tsp. cumin seeds, toasted

½ tsp. fennel seeds, toasted

2 Tbs. slivered almonds, toasted

½ tsp. salt

½ tsp. black pepper

Toast the seeds separately in a small skillet and place in a bowl.  Grind in a spice mix.  Add the almonds, salt, and pepper, and grind until the almonds are in fine pieces, but still have some texture.

Store in the refrigerator for up to a month.