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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, Tellicherry: 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

“I ordered some spices online from you guys and just wanted to thank you. Everything was so nice and neatly packaged. The gift set I purchased for Mother's Day was lovely with not a scratch or a dent anywhere in the cardboard.”

-Stacey B. of New Haven, CT

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.