Roasted Cauliflower and Shallots with Chard and Dukkah
![Olive oil: Roasted Cauliflower and Shallots with Chard and Dukkah (0117) Olive oil: Roasted Cauliflower and Shallots with Chard and Dukkah (0117)](https://img.sunset02.com/sites/default/files/styles/4_3_horizontal_inbody_900x506/public/image/2016/07/main/vegan-sides-roasted-cauliflower-shallots-chard-dukkah-1111_3.jpg)
The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian toasted-nut-and-spice blend called dukkah.
This recipe and others like it can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”
How to Make It
Preheat oven to 425°. In a roasting pan, toss cauliflower and shallots with 3 tbsp. oil and 3/4 tsp. salt. Roast, stirring occasionally, until light golden, about 20 minutes. Add chard stems and ribs, toss to coat, and roast until vegetables are very tender, 7 to 10 minutes more.
Stir in chard leaves, chickpeas, dukkah, and remaining 2 tbsp. oil. Roast until chard is wilted and tender, about 8 minutes. Stir; season to taste with more salt and dukkah.
Note: Nutritional analysis is per serving.
Ingredients
Directions
Preheat oven to 425°. In a roasting pan, toss cauliflower and shallots with 3 tbsp. oil and 3/4 tsp. salt. Roast, stirring occasionally, until light golden, about 20 minutes. Add chard stems and ribs, toss to coat, and roast until vegetables are very tender, 7 to 10 minutes more.
Stir in chard leaves, chickpeas, dukkah, and remaining 2 tbsp. oil. Roast until chard is wilted and tender, about 8 minutes. Stir; season to taste with more salt and dukkah.
Note: Nutritional analysis is per serving.