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

I 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 even gives the Supergreen Falafel a run for its money. Yes, I am positive, that this is my number one salad of the moment.

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

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!

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 every day 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 our diet.

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


BROWSE >> CAULIFLOWER RECIPES

BROWSE >> SWEET POTATO RECIPES
BROWSE >> VEGAN RECIPES

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

Recipe

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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

5 from 4 votes
Print Recipe Rate / Comment
Author: Sneh
Course // Lunch, Salad
Cuisine // Gluten Free, Mediterranean, Vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 813kcal

Ingredients

FOR THE CAULIFLOWER

  • 1 (550 g) whole head of cauliflower, broken into florets
  • 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

  • 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

FOR THE SPICE NUT CRUMBLE

  • 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

Instructions

  • 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.

Notes

  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)

Nutrition

Calories: 813kcal | Carbohydrates: 61g | Protein: 16g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 38g | Sodium: 1311mg | Potassium: 1190mg | Fiber: 14g | Sugar: 11g | Vitamin A: 14302IU | Vitamin C: 75mg | Calcium: 162mg | Iron: 6mg
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