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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 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

Savory Spice ingredients in this recipe

Directions

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. 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.

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 Mayan Sea Salt.