Roasted Vegetables with Macadamia Dukkah Recipe

Written by SuperFat Staff
on January 29, 2020


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


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


  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.


  • 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.


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