Otago Daily Times
Dukkah roasted cauliflower and avocado dressing
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.