![[NEW] Roasted Cauliflower With Dukkah](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126803541.jpg)
Ingredients
- 3 lbs. cauliflower florets 3/
- 4 lb. shallots, peeled and halved 3 T. extra-virgin olive oil, divided 1/
- 2 lb. Swiss chard, chopped and sorted 1 can (
- 5 oz.) no-salt added chickpeas, rinsed and drained 1/2 c. dukkah (see below) Ingredients for Dukkah 1/2 c. hazelnuts 1/4 c. coriander seeds 3 T. sesame seeds 2 T. cumin seeds 1 T. black peppercorns 1 t. fennel seeds 1 t. dried mint leaves 1/4 t. salt
Tip: Screenshot this list for easy reference while shopping
Instructions
1. Prepare dukkah in advance: Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant. Repeat the procedure with each of the seeds and the peppercorns. When all are toasted and cool, grind all ingredients together thoroughly in a mortar or food processor.2. Preheat oven to 425º F. In a roasting pan, toss cauliflower and shallots with 2 tablespoons oil. Roast, stirring occasionally, about 20 minutes. Add chard (except for leaves), toss to combine and roast until vegetables are tender, 7 to 10 minutes more.3. Stir in chard leaves, chickpeas, dukkah and remaining oil. Roast until chard is wilted and tender, about 8 minutes.
