Roasted Cauliflower and Shallots with Chard and Dukkah

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)
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 62%
  • Protein: 4.7g
  • Fat: 12g
  • Saturated fat: 1.2g
  • Carbohydrate: 12g
  • Fiber: 2.5g
  • Sodium: 300mg
  • Cholesterol: 0.0mg

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

Preparation

  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.
  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.
  3. Note: Nutritional analysis is per serving.
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