Roasted Cauliflower and Shallots with Chard and Dukkah
Alex Farnum
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
Step 1
1
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.
Step 2
2
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.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1 large cauliflower (2 3/4 lbs.), cored and cut into florets about 1 1/2 in. wide
3/4 pound whole shallots, peeled and cut in half if large
5 tablespoons extra-virgin olive oil, divided
About 3/4 tsp. kosher salt
1/2 pound Swiss chard, stems and ribs sliced and leaves chopped separately
1 can (15 oz.) chickpeas, rinsed and drained
Directions
Step 1
1
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.
Step 2
2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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