Roasted cauliflower and shallots with chard and dukkah
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 nut-and-spice blend called dukkah.
Recipe: Roasted cauliflower and shallots with chard and dukkah
Dukkah (Egyptian nut-and-spice blend)
Toast 1½ tbsp. coriander seeds and 1½ tsp. cumin seeds in a small frying pan over medium-low heat until a shade darker, 5 to 7 minutes; let cool. Whirl spices, ½ tsp. each kosher salt and pepper, and ¼ tsp. dried thyme leaves in food processor until fairly finely ground. Add ¼ each roasted hazelnuts and toasted sesame seeds and pulse until coarsely ground.
Vegan tip: Make side dishes more filling with protein-rich chickpeas and a seasoning mix of nuts and seeds.