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


YIELD
4 to 6 servings

INGREDIENTS

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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
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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