Dukkah Roasted Cauliflower w Avocado Dressing

Creating food is an art we can all do with a little instruction, and this dish is one you can create in your own kitchen. This simple ingredient list, when compiled so gracefully, turns into the most humble yet creative dish that pops with an array of neutral color and is jam-packed full of fantastic flavour. If you can nail the roasting process to get perfectly gold tinted edges on the cauliflower and chickpeas, you’ll be in for an absolute treat.

Prep Time: 10 – 15min
Cook Time: 20min

Ingredients:
Salad
1 large head of cauliflower
2 x 400g cans chickpeas, drained and rinsed
Coconut oil, melted
1Tbsp dukkha
Sea salt
1 bunch radishes, thinly sliced
1 Avo Tree avocado (+ remaining half used in the dressing)
Fresh mint
Bunch of Rocket

Dressing
½ avocado
½ cup coconut yoghurt
Handful mint
Zest + juice of 1x lemon
Sea salt + pepper

Method:
Preheat oven to 220°C. Place the cauliflower and chickpeas on 2 large baking trays and drizzle with the oil. Top with the dukkha and salt and toss to combine. Roast for 18–20 minutes or until golden brown.

To make the dressing, place ½ avocado in a medium bowl. Add the yoghurt, mint, lemon juice + zest and salt + pepper. Using a hand-held blender, blend until smooth and creamy.

Place the Rocket into a serving dish and add the cauliflower and chickpeas then top with the radish, mint and remaining avocado. Drizzle with the creamy avocado dressing to serve.

Recipe: Two Raw Sisters

 

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