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.
My husband and I loved this dish. I used store bought dukkah from trader joes, so not sure how much it affected the flavor... My first time preparing chard, and I really enjoyed it. Will certainly make again, and would serve to company. I served this with kibbeh and a yogurt sauce.
I was not expecting this to be as delicious as it was. This could be eaten as a meal on its own. Everyone loved it. And it contains all those good for your brain foods like shallots and chard! Yums. Next time I will make extra dukkah for other dishes.
This is delicious. I made as directed but used half orange cauliflower and half white. Note that a large roasting pan is needed - my 13x9 pan was heaping full and it took longer to roast. Reheats very well.
Excellent dish, easy to prepare though a little time consuming. Flavors meld together nicely, but accentuate each other. I substituted toasted pine nuts for the hazelnuts in the dukkah due to a nut allergy and the sub worked well. I also subbed ground coriander for whole, but this worked fine too. I only used half a can chickpeas which seemed to be ample. Definitely a keeper!
This is a keeper! The flavor of the veggies with the Dukkah is amazing and tastes even better the next day. I did substitute onions for the shallots and I cook my own chick peas as it helps to keep the sodium content low. Even though the recipe is billed as vegan I paired it with a farm fresh chicken roasted with fresh rosemary and thyme.
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