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.
Roasted Cauliflower and Shallots with Chard and Dukkah
Photo: Alex Farnum; Styling: Randy Mon
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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
- 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
- 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.
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Roasted Cauliflower and Shallots with Chard and Dukkah Recipe at a Glance
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