Roasted Cauliflower and Onions With Toasted-Hazelnut Dukkah

1 pound cauliflower
2 yellow onions
1/3 cup olive oil
Salt and freshly ground black pepper, to taste
4 to 6 tablespoons Toasted-Hazelnut Dukkah (see accompanying recipe)

Preheat oven to 450 F.

Wash and dry the cauliflower and cut it into 1- to 2-inch florets. Trim root and stem ends from the onions, then peel and cut each one horizontally into halves. Cut each half into thirds.

Place vegetables in a roasting pan large enough to accommodate them in a single layer. Drizzle vegetables with the olive oil and toss to evenly coat. Add a light sprinkling of the salt and pepper, then roast in preheated oven until cauliflower begins to brown and is tender when pierced with a sharp knife. Remove from oven, sprinkle with some of the Toasted-Hazelnut Dukkah and toss to coat veggies on all sides.

To serve, arrange vegetables in a serving dish and sprinkle on more dukkah to taste.

Makes 4 to 6 servings.


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