Roast Cauliflower & Egg Salad
Roast Cauliflower & Egg Salad
- Preparation time 50 mins
- Serves 4 people
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Ingredients
SALAD
- 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
AVOCADO DRESSING
- 1 small ripe avocado
- ½ bunch mint leaves
- ½ cup baby spinach leaves
- ¼ cup apple cider vinegar
- 1 small garlic clove, crushed
Method
- Preheat oven to 220°C/200°C fan forced. Line a large oven tray with baking paper.
- 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.
- 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.
- 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.
- 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.
Nutritional Information
- Serving size 406g
- Energy 1430kJ 342kcal
- Protein 16.5g
- Total fat 19g
- Saturated fat 3.2g
- Carbs (total) 21g
- Carbs (sugar) 7.8g
- Sodium 384mg
- Fibre 11.1g
All nutrition values are per serve.