Photo: Alex Farnum; Styling: Randy Mon

 

YieldsServes 8 to 10 (makes 8 cups)
AuthorAdeena Sussman,
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.

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Roasted Cauliflower and Shallots with Chard and Dukkah