Links from my blog:
Recipes I've seen recently:
- 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
- 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.
- 1 1/2 tablespoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme leaves
- 1/4 cup roasted hazelnuts
- 1/4 cup toasted sesame seeds
- 1. Toast coriander seeds and cumin seeds in a small frying pan over medium-low heat until a shade darker, 5 to 7 minutes; let cool.
- 2. Whirl spices, salt, pepper, and thyme in a food processor until fairly finely ground.
- 3. Add hazelnuts and sesame seeds and pulse until coarsely ground.