Ingredients
- 3 lbs. cauliflower florets
- ¾ lb. shallots, peeled and halved
- 3 Tbsp. extra-virgin olive oil, divided
- ½ lb. Swiss chard, chopped and sorted
- 1 can (15 oz.) no-salt-added chickpeas, rinsed and drained
- ½ cup dukkah (see below)
- Dukkah:
- ½ cup hazelnuts
- ¼ cup coriander seeds
- 3 Tbsp. sesame seeds
- 2 Tbsp. cumin seeds
- 1 Tbsp. black peppercorns
- 1 tsp. fennel seeds
- 1 tsp. dried mint leaves
- ¼ tsp. salt
Tip: Screenshot this list for easy reference while shopping
Instructions
- Prepare dukkah in advance: Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant. Repeat the procedure with each of the seeds and the peppercorns. When all are toasted and cool, grind all ingredients together thoroughly in a mortar or food processor.
- Preheat oven to 425ºF. In a roasting pan, toss cauliflower and shallots with 2 tablespoons oil. Roast, stirring occasionally, for about 20 minutes. Add chard (except for leaves), toss to combine, and roast until vegetables are tender, 7 to 10 minutes more.
- Stir in chard leaves, chickpeas, dukkah, and remaining oil. Roast until chard is wilted and tender, about 8 minutes.