Roasted Cauliflower and Shallots with Chard and Dukkah |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
about 1/2 cup dukkah |
Directions:
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.
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.
3. Note: Nutritional analysis is per serving.
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