Roasted Cauliflower With Dukkah
Experiment with a spice-roasting technique from Egypt to flavor this delightful roasted cauliflower recipe that brings an excellent nutritional range to the din
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Cooking tools:
- Mortar and pestle
- Food processor
- Roasting pan
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
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)
- 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
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