Roasted Cauliflower and Shallots with Chard and Dukkah

Roasted Cauliflower and Shallots with Chard and Dukkah Recipe
Photo: Alex Farnum; Styling: Randy Mon

 

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.

Yield:

Serves 8 to 10 (makes 8 cups)

Recipe from

Sunset

Recipe Time

Total: 1 Hours

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Adeena Sussman,

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note