Dukkah Roasted Cauliflower Salad with Creamy Tahini & Kefir Dressing
Cook Time 25 minutes
800g cauliflower florets (about 1 large cauliflower)
¼ cup Extra Virgin Olive Oil
2 tbsp pistachio dukkah
1 tsp sea salt flakes
1 large avocado, diced
½ cup fresh pomegranate seeds, extra to garnish
1 tbsp chopped coriander (optional)
½ red onion, sliced
Creamy Tahini Kefir Dressing
½ cup full-fat thick kefir
1 ½ tbsp tahini, stirred well
1 tbsp lemon juice, freshly squeezed
1 clove of garlic, minced
½ tsp sea salt
Preheat the oven to 180°C.
Cut the cauliflower into floret sizes. Place the cauliflower florets onto a baking tray lined with foil. Drizzle the cauliflower with extra virgin olive oil and a sprinkle of salt, toss gently with clean hands, placing the cauliflower stalks down on the tray, these flat parts will caramelise adding delicious flavour. Roast in the oven for 10 minutes. Remove from the oven and sprinkle the dukkah onto the florets gently toss the cauliflower with tongs to ensure all of the florets are coated and return to the oven for a further 10-15 minutes until the cauliflower is tender and golden. Allow to cool slightly before adding it to your salad.
To prepare the dressing place all ingredients in a bowl and whisk until combined. Season to taste with salt and pepper.
To assemble the salad, place all salad ingredients in a large bowl. Once the roasted cauliflower has cooled add to the other salad ingredients and toss to combine. Place the salad on a large platter and drizzle with a generous amount of the tahini dressing. Garnish with extra pomegranate seeds and chopped coriander.