Roasted cauliflower with shallots and greens
This recipe uses a mixture of nuts and spices called dukkah to flavor roasted vegetables.
Roasted veggies are an easy-to-prepare staple, and this recipe is a delicious way to take a roasted vegetable to the next level.
This recipe features roasted cauliflower and shallots, but also something called dukkah, an Egyptian nut and spice blend. The dukkah can be made ahead and stored in the freezer until you’re ready to use it. Any leftover dukkah can be mixed with a little olive oil to use as a dip for pita chips and bread.
Servings: 8 to 10
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
- 1 1/2 cups walnuts (you can also use 1 cup hazelnuts and 1/2 cup pistachios)
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon black peppercorns
- Red pepper flakes, to taste
- 1 large cauliflower (2 3/4 pounds), cored and cut into florets about 1 1/2 inches wide
- 3/4 pound whole shallots, peeled and cut in half if large
- 5 tablespoons extra-virgin olive oil, divided
- About 3/4 teaspoon kosher salt
- 1/2 pound Swiss chard or kale, stems and ribs sliced and leaves chopped separately
- 1 can (15 ounces) chickpeas, rinsed and drained
Directions
- Preheat the oven to 325 F.
- On a rimmed baking sheet, roast nuts until golden brown. Watch closely because this will only take a few minutes.
- In a skillet over medium heat, toast all the seeds until fragrant, about 30 to 60 seconds. Crush the seeds with a mortar and pestle or use a spice grinder if you have one until they’re coarsely ground.
- Add the seeds, nuts, chili flakes, and salt to a food processor and pulse a few times. Set aside. If you’re making this ahead, store the dukkah spice mixture in the freezer until you’re ready to use it.
- Preheat oven to 425 F.
- In a roasting pan, toss cauliflower and shallots with 3 tablespoons oil and 3/4 teaspoon salt. Roast, stirring occasionally, until lightly golden, about 20 minutes.
- Add chard stems and ribs, toss to coat, and roast until vegetables are very tender, 7 to 10 minutes more.
- Stir in chard leaves, chickpeas, 3 to 4 tablespoons of dukkah, and the remaining 2 tablespoons of oil. Roast until chard is wilted and tender, about 8 minutes.
- Stir and then season to taste with additional dukkah.
Nutrition information (per serving)
- Calories: 320
- Total fat: 23 g
- Saturated fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 360 mg
- Total carbohydrate: 26 g
- Dietary fiber: 7 g
- Total sugars: 6 g
- Protein: 10 g