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Roasted Cauliflower and Shallots with Chard and Dukkah





Total Time
1 hr

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.

This recipe and others like it can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”

Olive oil: Roasted Cauliflower and Shallots with Chard and Dukkah (0117)




Alex Farnum
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories162
% Daily Value *
Total Fat 12g16%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 300mg14%
Total Carbohydrate 12g5%

Dietary Fiber 2.5g9%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.