Roasted Cauliflower & Shallots with Chard & Dukkah
|1 largeCauliflower; cored, cut into 1 1/2 in florets|
|3/4 lbwhole shallots; peeled and halved if large|
|3 tbsExtra virgin olive oil|
|1/2 lbswiss chard, stems & ribs sliced; leaves chopped separately|
|1 canchickpeas; rinsed and drained|
|1 1/2 tbscoriander seeds|
|1 1/2 tspcumin seeds|
|1/4 tspDried thyme|
|1/4 cuphazelnuts; roasted|
|1/4 cupsesame seeds; toasted|
Roasted Cauliflower & Shallots with Chard & Dukkah Preparation
1. Make Dukkah: toast coriander seeds and cumin seeds over med-low heat till slightly darker and fragrant, 5 min. Cool. Whirl spices with 1/2 tsp each kosher salt and pepper and thyme in processor till fairly finely ground. Add roasted hazelnuts and sesame seeds and pulse till coarsely ground. (Can make ahead).
2. Preheat oven to 425. In roasting pan, toss cauliflower with shallots and some oil and salt. Roast, stir occasionally, till light golden, about 20 min. Add chard stems and ribs, toss to coat and roast till veggies are very tender, 7-10 min more.
3.Stir in chard leaves, chickpeas, dukkah and a little oil. Roast till chard is wilted and tender about 8 min. Stir season with more salt and dukkah if needed.
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