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Roasted Cauliflower and Shallots with Chard and Dukkah

Photo: Alex Farnum; Styling: Randy Mon

 

Total time 1 hr
Yield Serves 8 to 10 (makes 8 cups)
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.

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
  • About 1/2 cup Dukkah

Nutrition Information

  • calories 162
  • caloriesfromfat 62 %
  • protein 4.7 g
  • fat 12 g
  • satfat 1.2 g
  • carbohydrate 12 g
  • fiber 2.5 g
  • sodium 300 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

  3. Note: Nutritional analysis is per serving.