Roasted Cauliflower with Dukkah - 3 Guiding Stars
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Experiment with a spice-roasting technique from Egypt to flavor this delightful roasted cauliflower recipe that brings an excellent nutritional range to the dinner table in one simple dish with the additions of shallots, chard and chickpeas.


  • 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


  1. Prepare dukkah in advance: Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant. Repeat the procedure with each of the seeds and the peppercorns. When all are toasted and cool, grind all ingredients together thoroughly in a mortar or food processor.
  2. Preheat oven to 425º F. In a roasting pan, toss cauliflower and shallots with 2 tablespoons oil. Roast, stirring occasionally, about 20 minutes. Add chard (except for leaves), toss to combine and roast until vegetables are tender, 7 to 10 minutes more.
  3. Stir in chard leaves, chickpeas, dukkah and remaining oil. Roast until chard is wilted and tender, about 8 minutes.
Nutritional analysis per serving: Calories 265; Total Fat 14g (18% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 195mg (9% DV); Total Carbohydrate 31g (11% DV); Dietary Fiber 10.5g (36% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 0% DV; Calcium 15% DV; Iron 30% DV; Potassium 20% DV; Vitamin K 220% DV; Vitamin C 110% DV; Molybdenum 80% DV.
Recipe by Guiding Stars at
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