Roast Cauliflower and Egg Salad with Avocado Dressing
Prep:  20 mins
Cook:  30 mins
Serves:  4
Average: 4.4 (24 votes)
Difficulty:
Cuisine:
Saved:
Australian
155
Recipe by: Australian Eggs
An easy, healthy cauliflower salad topped with chickpeas, dukkah and eggs! Perfect for lunch or dinner on warm summer nights.
Credit: Whisk Media Group
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Roast Cauliflower and Egg Salad with Avocado Dressing
Ingredients:
Roast Cauliflower and Egg Salad
Avocado Dressing
Method:
Roast Cauliflower and Egg Salad
  1. Preheat oven to 220°C/200°C fan forced. Line a large oven tray with baking
  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. Meanwhile, make the avocado dressing.
  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
Avocado Dressing
  1. 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
Nutrition Information
Per adult serving (406g)

Calories

342.0

Energy

1430.0kJ

Protein

16.5g

Fat, Total

19.0g

Saturated

3.2g

Carbs, Total

21.0g

Sugars

7.8g

Dietary Fibre

11.1g

Sodium

384.0mg
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