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Roasted Cauliflower with Chard, Chickpeas and Dukka

Yields: 4 to 6 portions
Make this recipe how many times?
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

Ingredients:

Notes:

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

Directions:

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.

Yields:

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.

Roasted Cauliflower With Chard, Chickpeas And Dukka

“We just got a box of spices from you guys this week. Opening it and smelling everything was one of the highlights of my week. I'm looking forward to getting back in the kitchen to play with some of the new stuff we ordered.”

-Ryan M. of Astoria, NY

Roasted Cauliflower with Chard, Chickpeas and Dukka


Yields: 4 to 6 portions

Ingredients:

Notes:

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

Directions:

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.

Yields:

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.