Recipes and Cooking

Roast Cauliflower & Egg Salad with Avocado Dressing

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Roast Cauliflower egg salad 0169 Preparation time 50 mins Serves 4 people



  • 4 eggs
  • 1 head cauliflower, cut into florets, large florets halved
  • 400g can chickpeas, rinsed and drained
  • 2 tbs olive oil
  • 1 tbs dukkah, plus extra to sprinkle (optional)
  • 60g baby spinach leaves
  • ½ bunch radishes, thinly sliced
  • ½ bunch mint leaves
  • 1 tbs currants


  • 1 small ripe avocado
  • ½ bunch mint leaves
  • ½ cup baby spinach leaves
  • ¼ cup apple cider vinegar
  • 1 small garlic clove, crushed


  1. Preheat oven to 220°C/200°C fan forced. Line a large oven tray with baking paper.
  2. Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes. Use a slotted spoon to transfer to iced water. Peel and set aside.
  3. Toss cauliflower and chickpeas in oil and dukkah on prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges.
  4. For the avocado dressing, blend or process all ingredients in a small food processor or blender until smooth, adding 1/2 cup of water to make a thin dollop consistency. Season to taste.
  5. Toss radish, mint and currants though roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing. Sprinkle with extra dukkah, if you like.


  • 387g Serving size
  • 1530kj Energy
  • 366cal Energy
  • 17g Protein
  • 24g Total fat
  • 5g Saturated fat
  • 18g Carbs (total)
  • 6g Carbs (sugar)
  • 355mg Sodium
  • 8g Fibre

All nutrition values are per serve.