Name: Roasted Cauliflower with Chard, Chickpeas and Dukka
Yield: 4 servings
Ingredients: For Dukka:; For cauliflower:; 3/4 lb. cauliflower, cut into florets; 1 large sweet onion, cut into 1-inch pieces; 2 cloves garlic, minced; 5 Tbsp. olive oil, divided; 1/2 lb. Swiss chard, stems and ribs sliced, leaves chopped; 1 (15 oz). can garbanzo beans, drained and rinsed; 1/2 cup Dukka

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Roasted Cauliflower with Chard, Chickpeas and Dukka

Recipe by Betsy & Matt Perry, Savory Spice—Bend, OR owners

Healthy Cooking

A unique side dish that pairs well with tofu, chicken, or pork!

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Serves 4 servings

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Roasted Cauliflower with Chard, Chickpeas and Dukka

Ingredients

For Dukka:

1 1/2 Tbsp. Coriander Seeds

1 1/2 tsp. Cumin Seeds

1/2 tsp. Mayan Sea Salt

1/2 tsp. Coarse Black Malabar Pepper

1/4 tsp. Premium French Thyme

1/4 cup Toasted Sesame Seeds*

For cauliflower: 3/4 lb. cauliflower, cut into florets 1 large sweet onion, cut into 1-inch pieces 2 cloves garlic, minced 5 Tbsp. olive oil, divided

3/4 tsp. Mayan Sea Salt

1/2 lb. Swiss chard, stems and ribs sliced, leaves chopped 1 (15 oz). can garbanzo beans, drained and rinsed 1/2 cup Dukka

Directions

Step 1 For Dukka: Toast Coriander Seeds and Cumin Seeds in a small frying pan over medium heat, stirring occasionally, until aromatic, about 1 min. Let cool.

Step 2 In spice grinder or small food processor, coarsely chop toasted seeds, Mayan Sea Salt, Coarse Black Malabar Pepper, Premium French Thyme and Toasted Sesame Seeds.

Step 3 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.

Step 4 Add chard stems, toss to coat and roast until tender, about 7 min.

Step 5 Stir in chard leaves, chickpeas, Dukka and remaining 2 Tbsp. olive oil. Roast until chard is wilted, about 8 min.

Step 6 Stir and season to taste with more Dukka and Mayan Sea Salt.

Recipe Notes

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