Roasted Cauliflower with Chard, Chickpeas and Dukka Recipe
YIELD
4 to 6 servings
INGREDIENTS
-
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. Kosher 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
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For Dukka:
- 1 1/2 Tbsp. Coriander Seeds
- 1 1/2 tsp. Cumin Seeds
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Coarse Black Malabar Pepper
- 1/4 tsp. Mediterranean Thyme
- 1/4 cup Toasted Sesame Seeds*
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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.
THANKS TO
Betsy & Matt Perry, Savory Spice—Bend, OR owners
NUTRITION
Betsy & Matt Perry, Savory Spice—Bend, OR owners
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free
Vegan
Vegetarian
