Description

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

Prep Time

• 3 minutes

Cook Time

• 15 minutes

Cool Time

• 0 minutes

Total Time

• 18 minutes

Ingredients

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

Directions

1. Preheat oven to 400F. 
2. On a sheet pan, toss cauliflower, broccoli, and radishes with olive oil then spread into an even layer.
3. Transfer to the oven and cook for 15-18 minutes, tossing halfway through, until tender.
4. In a skillet, heat macadamia nuts over medium heat for 3-4 minutes, stirring often until just golden. 
5. 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. 
6. Transfer to a bowl and add sesame seeds, cinnamon, red pepper flakes, and salt and pepper to taste. Stir to combine. 
7. Remove vegetables from the oven and transfer to a bowl. Garnish with lemon juice, parsley and dukkah.

Servings

• 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.