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

SLOW ROASTED CAULIFLOWER SALAD WITH SWEET POTATO HUMMUS AND NUT DUKKAH


  • Author: Sneh Roy
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Salad, Lunch
  • Cuisine: Mediterranean, Vegan, Gluten Free

Ingredients

FOR THE CAULIFLOWER

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

FOR THE DRESSING

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

FOR THE SWEET POTATO HUMMUS

  • 400g roasted sweet potato (toss cubed sweet potato in some olive oil and roast at 200C (180C fan forced) for approx. 40 minutes until tender. Cool)
  • 3 large garlic cloves
  • 1 (400g ) can chickpeas, rinsed and drained
  • juice of 1 small lemon
  • 1 teaspoon sea salt flakes
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini
  • 80ml mild olive oil

FOR THE SPICE NUT CRUMBLE

  • 100g 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

Instructions

  1. Pre-heat oven to 200C (180C 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.
  2. Put all ingredients for the dressing in a mason jar. Shake until combined. Refrigerate until ready to use.
  3. Place all ingredients for the hummus in the bowl of a small food processor and process until smooth. Refrigerate until ready to serve.
  4. Pre-heat oven to 170C (150C 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.
  5. Place prepared cauliflower and dressing in a bowl. Toss gently to combine.
  6. Smear/brush/scoop hummus onto a plate. Top with Cauliflower mix. Garnish with nut crumble and micro herbs.
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