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Test Kitchen Approved

Roasted Cauliflower with Chard, Chickpeas and Dukka

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

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

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

Recipe Notes

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

Ingredients

For cauliflower:

¾ lbs. cauliflower, cut into florets

1 large sweet onion, cut into 1-inch pieces

2 cloves garlic, minced

5 Tbsp. olive oil, divided

¾ tsp. Kosher Salt

½ lbs. Swiss chard, stems and ribs sliced, leaves chopped

1-15 oz. can garbanzo beans, drained and rinsed

½ cups Dukka

For Dukka:



½ tsp. Kosher Salt


¼ tsp. Mediterranean Thyme


Savory Spice ingredients in this recipe

  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

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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.