Roasted cauliflower salad with dukkah

Roasting cauliflower gives it a deep earthy flavour that goes really well with tang from the sumac, tomatoes and lemon juice in this salad.

Roasted cauliflower salad with dukkah
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEBrunch
TIME TO MAKE45 - 1 hour
MEAL TYPEBrunch

Method

  1. Preheat oven to 225°C 
  2. Place cauliflower in a large roasting tray and coat with oil and sumac 
  3. Roast in oven for approximately 30 minutes, stirring occasionally until browned 
  4. Remove from oven and cool 
  5. Place in a large bowl and add remaining ingredients 
  6. Gently mix to combine then serve

Tip

This salad is best served straight away and at room temperature, it can be made ahead of time and kept refrigerated in a sealed container for up to 2 days.   

Try making your own dukkah.

  • 1/2 
    cauliflower cut into florets
  • 1 tbsp
    oil
  • 1 tsp
    ground sumac
  • 1 cup
    halved cherry tomatoes
  • avocado, diced
  • 1/4 cup
    dukkah
  • 1 cup
    chopped coriander
  • 1 tbsp
    olive oil
  • 2 tbsp
    lemon juice
Per serve
  • Energy
    434kJ
  • Total Fat
    9.4g
  • Saturated Fat
    1.1g
  • Total Carbohydrate
    4.9g
  • Sugars
    1.8g
  • Dietary Fibre
    2.7g
  • Sodium
    46mg
  • Protein
    1.8g