Smother tender roasted vegetables in a savory blend of herbs, spices, and toasted nuts. Make a double batch of the dukkah, because you’ll be reaching for this easy Egyptian condiment for everything.
Best for: Keto & Paleo Meal Option
- 3 minutes
- 15 minutes
- 0 minutes
- 18 minutes
For the veggies:
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/2 cup radishes, quartered
- 1 Tbsp olive oil
For the Dukkah:
- 1/4 cup raw macadamia nuts, chopped
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp black sesame seeds
- 1/8 tsp cinnamon
- 1/8 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 lemon
- Preheat oven to 400F.
- On a sheet pan, toss cauliflower, broccoli, and radishes with olive oil then spread into an even layer.
- Transfer to the oven and cook for 15-18 minutes, tossing halfway through, until tender.
- In a skillet, heat macadamia nuts over medium heat for 3-4 minutes, stirring often until just golden.
- Add coriander, cumin, and garlic. Stir to combine then toast for 1-2 minutes, until fragrant. Transfer to a food processor and pulse 15 seconds, or until nuts are finely chopped.
- Transfer to a bowl and add sesame seeds, cinnamon, red pepper flakes, and salt and pepper to taste. Stir to combine.
- Remove vegetables from the oven and transfer to a bowl. Garnish with lemon juice, parsley and dukkah.
- 4 (2 cups)
Nutritional Information per Serving
- Calories 139.4 kcal
- Fat 12.1g
- Total Carbs 6.1g
- Sugars 1.7g (Sugar Alcohols 0g)
- Fiber 2.7g
- Sodium 21.3mg
- Protein 2.7g
Looking for more healthy macadamia nut-based recipes? Or looking for information on the health benefits of macadamia nuts? We've got you covered.