Roasted Cauliflower and Shallots with Chard and Dukkah
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.
- Time: 60 min
Source: Sunset Magazine
Ingredients
- large cauliflower , cored and cut into florets about 1 1/2 in. wide
- pound whole shallots, peeled and cut in half if large
- tablespoons extra-virgin olive oil, divided
- About 3/4 tsp. kosher salt
- pound Swiss chard, stems and ribs sliced and leaves chopped separately
- can chickpeas, rinsed and drained
- About 1/2 cup Dukkah