While cruising through the vegetable bin in my refrigerator, I spotted a big golden cauliflower. Roasted veggies are an easy-to-prepare staple at our house, but I wanted to try something new. A quick search lead me to this easy and tasty recipe featuring roasted cauliflower and shallots, but also something called dukka(h), an Egyptian nut and spice blend. The dukkah made the dish really good. Later we mixed the spice mixture with a little olive oil for dipping pita chips and bread.
We followed this recipe, but used kale and chard from our garden and more of the greens than in the recipe. We also used some torpedo onions from the farmers market in addition to shallots.
Prep Time: 30 minutes
Cook Time: 30 minutes
Preheat the oven to 325 degrees. Roast nuts until golden brown. Then toast all the seeds in a skillet until fragrant. Crush the seeds with a mortar and pestle or use a spice grinder if you have one until they are coarsely ground. Add the seeds, nuts, chili flakes and salt to a food processor and pulse a few times. Leftovers can be kept in the freezer and provide a nice touch of spice for many other dishes.
For roasted cauliflower, shallots and greens:
Preheat oven to 425°. In a roasting pan, toss cauliflower and shallots with 3 tablespoons oil and 3/4 teaspoon 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.
Stir in chard leaves, chickpeas, dukkah, and remaining 2 tbsp. oil. Roast until chard is wilted and tender, about 8 minutes. Stir and then season to taste with a pinch more salt and dukkah.