Roasted Cauliflower with Chard, Chickpeas and Dukka
Recipe by Betsy & Matt Perry, Savory Spice—Bend, OR owners
Serves
4 servings
Ingredients
For Dukka:
Coriander Seeds
1 1/2 Tbsp. Coriander Seeds
Cumin Seeds
1 1/2 tsp. Cumin Seeds
Mayan Sea Salt
1/2 tsp. Mayan Sea Salt
Coarse Black Malabar Pepper
1/2 tsp. Coarse Black Malabar Pepper
Premium French Thyme
1/4 tsp. Premium French Thyme
Toasted Sesame Seeds
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
Mayan Sea Salt
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. 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 2
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.
Recipe Notes
*You can use hazelnuts or sunflower seeds in place of toasted sesame seeds.
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