Roasted Cauliflower and Shallots

Roasted Cauliflower and Shallots with Chard and Dukkah Recipe

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

Preparation

  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.

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