Otago Daily Times

Dukkah roasted cau­li­flower and av­o­cado dress­ing

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This salad is one of our very first 2RS recipes. We had so many peo­ple dis­ap­pointed that it wasn’t in the first book, so here it is for you now.

Roasted cau­li­flower with a creamy fresh av­o­cado mint dress­ing and spicy crisp radish slices. The pas­tel colours scream sum­mer, but it's great any­time you can get your hands on good av­o­ca­dos.

Prep time 15­20

min­utes Cook­ing time 20 min­utes Serves 4

1 large head of cau­li­flower, cut into flo­rets

2 400g cans chick­peas, drained and rinsed oil

1 Tbsp dukkah pinch of sea salt bunch of radishes, man­do­lined large hand­ful of fresh mint, roughly chopped

1⁄2 av­o­cado, sliced

Dress­ing 1⁄2 av­o­cado 1⁄2 cup co­conut yo­ghurt hand­ful of fresh mint, roughly chopped zest and juice of 1 lemon pinch of sea salt black pep­per


Heat the oven to 220degC.

Place the cau­li­flower and chick­peas on to 2 large bak­ing trays, and driz­zle with the oil.

Top with the dukkah and salt, and toss to com­bine. Roast for 18–20 min­utes, or un­til golden brown. Re­move from the oven.

To make the dress­ing

Place the av­o­cado in a medi­um­sized bowl. Add the yo­ghurt, mint, lemon zest and juice, and salt and pep­per.

Us­ing a hand­held blen­der or a food pro­ces­sor, blend un­til smooth and creamy.

Top the cau­li­flower and chick­peas with the radish, mint and re­main­ing av­o­cado. Driz­zle with the creamy av­o­cado dress­ing to serve.

Store any left­over salad in an air­tight con­tainer in the fridge, where it will keep for up to 4 days.

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