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side dishes

Roasted Cauliflower with Dukkah
Experiment with a spice-roasting technique from Egypt to flavor this delightful roasted cauliflower recipe that brings an excellent nutritional range to the dinner table in one simple dish with the additions of shallots, chard and chickpeas.
3 lbs. cauliflower florets
3/4 lb. shallots, peeled and halved
3 T. extra-virgin olive oil, divided
1/2 lb. Swiss chard, chopped and sorted
1 can (15 oz.) no-salt added chickpeas, rinsed and drained
1/2 c. dukkah (see below)
Ingredients for Dukkah
1/2 c. hazelnuts
1/4 c. coriander seeds
3 T. sesame seeds
2 T. cumin seeds
1 T. black peppercorns
1 t. fennel seeds
1 t. dried mint leaves
1/4 t. salt
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Roasted Cauliflower with Dukkah

Roasted Cauliflower with Dukkah

Roasted Cauliflower with Dukkah
Three Stars Guiding Stars
  • Servings:8 (295 g)
  • Prep Time:15 minutes
  • Cook Time:45 minutes
1. Prepare dukkah in advance: Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant. Repeat the procedure with each of the seeds and the peppercorns. When all are toasted and cool, grind all ingredients together thoroughly in a mortar or food processor.2. Preheat oven to 425 degrees F. In a roasting pan, toss cauliflower and shallots with 2 tablespoons oil. Roast, stirring occasionally, about 20 minutes. Add chard (except for leaves), toss to combine and roast until vegetables are tender, 7 to 10 minutes more.3. Stir in chard leaves, chickpeas, dukkah and remaining oil. Roast until chard is wilted and tender, about 8 minutes.