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Roast Cauliflower and Egg Salad with Avocado Dressing

Roasted Cauliflower Salad recipe with Avocado Dressing
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.6 (13 votes)
82 Collected
Difficulty
Easy
Category
Cuisine
Prep:  20 mins
Cook:  30 mins
Serves:  4

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Roast Cauliflower and Egg Salad with Avocado Dressing
Ingredients:
Roast Cauliflower and Egg Salad
Avocado Dressing
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

Reviews for Roast Cauliflower and Egg Salad with Avocado Dressing

4.615385
Average: 4.6 (13 votes)