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Roasted Cauliflower with Chard, Chickpeas and Dukka


Yields: 4 to 6 portions
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Savory Spice Shop Ingredients
Salt Kosher $3.75
Coriander Seeds, Whole 2 floz bottle $1.90
Cumin Seeds, Whole, Organic 1 oz bag $2.05
Pepper, Black, Malabar: Coarse 1 oz bag $1.80
Thyme, Mediterranean 2 floz bottle $2.50
Sesame Seeds, White, Hulled, Toasted 2 oz bag $2.25


*You can use hazelnuts or sunflower seeds in place of toasted sesame seeds.


For Dukka: Toast coriander and cumin in a small frying pan over medium heat, stirring occasionally, until aromatic, about 1 min. Let cool. In spice grinder or small food processor, coarsely chop toasted seeds, salt, pepper, thyme and sesame seeds.

For cauliflower: Preheat oven to 425 degrees. In a roasting pan, toss cauliflower, garlic and onion with 3 Tbsp. olive oil. Roast, stirring occasionally, until light golden brown, about 20 min. Add chard stems, toss to coat and roast until tender, about 7 min. Stir in chard leaves, chickpeas, Dukka and remaining 2 Tbsp. olive oil. Roast until chard is wilted, about 8 min. Stir and season to taste with more Dukka and salt.


4 to 6 portions

Thanks to:

Betsy & Matt Perry, Savory Spice Shop—Bend, OR owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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