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