I knew full well that the flaw last time around was with the jar of dukkah I used, not with any of Lebovitz's instructions, but still, my excitement was low. This time, I followed his recipe to make my own. Sort of. I thought I had some of the ingredients--sesame seeds, fennel seeds, cumin seeds--but I must have finished them before we moved from Italy, or they got lost somewhere between Naples and Virginia. I used ground cumin, and omitted the sesame and the fennel, though I can absolutely see this would be even better if I'd had them. I also followed his variation and used toasted almonds instead of hazelnut, because I have a big Costco-sized bag of them in my fridge.
Because I am a lazy mortar and pestler, there were some almost-whole chunks of almond left behind. These were delicious, fished right out of the mortar. I gave one to Charlie, and he said, "Wow, you're right. That IS tasty." This is of particular note, because he doesn't like nuts. I wished I'd been even lazier with my grinding, because I wanted more nut chunks to pick at.
Unfortunately, I over-salted my cauliflower. The pork chops I made were also too salty, so I liked this less, the more I ate. I'm aware this was my problem, and not the recipe's. I've made myself a note to go easy on the salt next time.
I also sampled the dukkah by dipping some nice seedy bread in beautiful olive oil that I brought home from Puglia, then dipping it in the mix. Honestly, I preferred it straight up like this, rather than on the cauliflower, where the toasty flavors were lost in the salt (again, my fault).