Roasted Cauliflower and Shallots with Chard and Dukkah

  • welovegoodfood Posted: 10/24/11
    Worthy of a Special Occasion

    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. Delicious!

  • knitist Posted: 11/27/11
    Worthy of a Special Occasion

    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!

  • redcucina Posted: 12/29/11
    Worthy of a Special Occasion

    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.

  • Cecilyw Posted: 03/03/12
    Worthy of a Special Occasion

    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.

  • saracat Posted: 03/30/13
    Worthy of a Special Occasion

    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.


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