Slow Roasted Cauliflower Salad With Sweet Potato Hummus And Nut Dukkah

by | Mar 2, 2016 | 17 comments

Slow Roasted Cauliflower Salad With Sweet Potato Hummus And Nut Dukkah - Cook RepublicI created this Cauliflower Salad more than two months ago and have been waiting silently, excitedly to share the recipe with you. I have made this at least 10 times in the past few weeks. It is THAT good! I think it might have dethroned this salad for me. Yes, I am positive, that this is my number one salad of the moment.

Slow roasted cauliflower, almost sweet with the caramelisation, hints of charring on some of the florets, on a bed of the most delicious and creamy sweet potato hummus and a generous sprinkling of a crunchy sexy spicy nut dukkah, all pulled together with a lemony balsamic dressing and herbs. Oh my God! The best bit? It is vegan AND gluten free so everyone can pick up their fork and dig in. This recipe serves four as a main meal, six to eight as a shared platter and is literally one of the simplest salads you will make that is big on flavour. Really big!
Slow Roasted Cauliflower Salad With Sweet Potato Hummus And Nut Dukkah - Cook RepublicSlow Roasted Cauliflower Salad With Sweet Potato Hummus And Nut Dukkah - Cook Republic

Yesterday I launched #nuts30days30ways campaign with Nuts For Life with a fun Food Styling And Photography workshop in Sydney. I also created this delicious recipe for them incorporating nine out of the ten tree nuts in Australia. The campaign is to encourage everyone to have a healthy handful (just about 30g) of nuts everyday to assist in your optimum heart health and weight management besides the gazillion other benefits eating nuts seem to have.

I must confess, I find it hard to stop at 30g. I eat a lot of nuts every day. With a nut-free policy at school (due to allergies), my baking usually involves one nut version and one nut free version of whatever cake, muffin or slice I am baking on a daily basis. From morning smoothies to a quick after school snack and lunch in between, nuts feature heavily in out diet.

Pecan and pistachios are my absolute favourite. What are yours? Do you eat nuts everyday? If you do, show me your nuts on Instagram with the hash tag #nuts30days30ways in the month of March to win a fabulous $500 food styling package! Don’t forget to get a free 30-day Nut inspiration booklet to inspire you to get cracking with nuts every day.
Slow Roasted Cauliflower Salad With Sweet Potato Hummus And Nut Dukkah - Cook RepublicSlow Roasted Cauliflower Salad With Sweet Potato Hummus And Nut Dukkah - Cook Republic


Four Years Ago – Sour Cream Tart
Seven Years Ago – Cranberry Zucchini And Walnut Bread


Slow Roasted Cauliflower Salad With Sweet Potato Hummus And Nut Dukkah - Cook Republic


5 from 3 votes
Print Recipe Rate / Comment
Course // Lunch, Salad
Cuisine // Gluten Free, Mediterranean, Vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4



  • 1 (550 g) whole head of cauliflower, broken into florets
  • 4 tablespoons olive oil
  • ½ teaspoon sea salt flakes
  • black pepper


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • handful of parsley leaves, finely chopped


  • 400 g roasted sweet potato, Note 1
  • 3 large garlic cloves
  • 1 X 400g can chickpeas, rinsed and drained
  • juice of 1 small lemon
  • 1 teaspoon sea salt flakes
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini
  • 80 ml mild olive oil


  • 100 g mixed nuts, pecan, pine nut, walnut, hazelnut, brazil nut, almond, cashew, pistachio, macadamia
  • ¼ teaspoon ground cinnamon
  • 1/2 teaspoon sea salt flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried red chilli flakes
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil


  • Preheat oven to 200°C (180°C fan forced). Mix all ingredients for cauliflower in a large bowl. Spread in a roasting pan lined with baking paper. Roast for approximately 40 minutes until starting to crisp and brown. Remove from oven, place in a bowl and cool.
  • Put all ingredients for the dressing in a mason jar. Shake until combined. Refrigerate until ready to use.
  • Place all ingredients for the hummus in the bowl of a small food processor and process until smooth. Refrigerate until ready to serve.
  • Preheat oven to 170°C (150°C fan forced). Mix all ingredients for nuts in a small bowl. Spread on roasting pan lined with baking paper. Roast for 8 minutes until toasted and starting to turn a shade darker. Remove from oven. Cool. Crush coarsely.
  • Place prepared cauliflower and dressing in a bowl. Toss gently to combine.
  • Smear/brush/scoop hummus onto a plate. Top with Cauliflower mix. Garnish with nut crumble and micro herbs.


  1. Make Roasted Sweet Potato - toss cubed sweet potato in some olive oil and roast at 200°C (180°C fan forced for approx. 40 minutes until tender. Cool)
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic




I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. valentina | sweet kabocha

    Oh my gosh, I miss so much dukkah!!
    Btw, you entire recipe rocks!

  2. Maureen

    5 stars
    That’s a lovely salad and one I’d stand in a queue for. I used nut dukkah over pumpkin slices that I roasted and it was a huge success. Now I want your salad.

    • snehroy

      oh wow Maureen! that is high praise. queue worthy 🙂 your dukkah dish sounds delicious. Hope you are well x

  3. Claudia | The Brick Kitchen

    WOW this looks incredible Sneh! Big on these kind of flavours at the moment – a lot of middle-eastern food seems to be relatively cheap as well which I am loving. This salad looks like it would be perfect for uni lunches, definitely saving to have a go at – at the moment I’ve been roasting carrots/broccoli/zucchini sprinkled with dukkah and eaten it with plain hummus, but sweet potato sounds awesome 🙂 – beetroot hummus is another flavour I want to figure out how to make in the near future! I can imagine pomegranate would be lovely on this salad too – I think they are coming into season at the moment too! <3

    • snehroy

      cheers Claudia! isn’t it wonderful! vegetarian food! I love how fresh and flavourful it always is and how well so many of them compliment each other on a plate. Love the sound of your dish. x

  4. Lubna

    I love cauliflower. This looks so healthy and amazing! Great post x


  5. Tori

    100% YES!!! This salad looks and sounds to-die-for amazing and I feel like one bite will have me hooked for life. I’m going nuts over this nutty yumness!

  6. Rosa

    Delicious! Totally my kind of food. I love cauliflower, sweet potatoes, hummus and dukkah.



  7. Angela - Patisserie Makes Perfect

    My goodness this salad looks wonderful. You’ve plated it so beautifully and the sweet potato houmous is something I’m definitely going to have to make.

  8. Debs @ Wilde Orchard

    That salad looks absolutely gorgeous and sounds amazing. Those nuts are stunning as well. The pink on those pistachios…

    • snehroy

      isn’t it? I love pistachios for their unusually beautiful colouring x

  9. Abby

    Oh, this recipe looks delicious, Sneh! And I love your styling/photos. <3

    • snehroy

      ha ha Lorraine. Trust you to do that!

  10. Irene

    5 stars
    This was absolutely beautiful! Thanks so much!

  11. Dawn Kling

    5 stars
    This was absolutely delicious. Everyone I served it to loved it….and a couple are pretty picky. Am holding onto this recipe and will definitely be doing it again.
    Thank you!

  12. Susana

    5 stars
    Sneh I took this salad to a gathering this sunday. TOTAL SUCCESS!!!!!
    Everybody loved it and asked for the recipe off course!!!
    Thanks you so much!!! Your recipes are a hit!!



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