Roast Cauliflower & Egg Salad with Avocado Dressing
Roast Cauliflower and Egg Salad


  • 4 Farm Pride Eggs
  • 1 head of cauliflower, cut into florets
  • 400g can chickpeas, rinse and drained
  • 2 tbs olive oil
  • 1 tbs dukkah, plus extra for garnish
  • 60g baby spinach leaves
  • 1/2 bunch of radishes, thinly sliced
  • 1/2 bunch mint leaves
  • 1 tbs currents

Avocado Dressing

  • 1 small ripe avocado
  • 1/2 bunch of mint leaves
  • 1/2 cup baby spinach leaves
  • 1/4 cup apple cider vinegar
  • 1 small garlic clove, crushed


  1. Preheat oven to 220°C/200°C fan forced. Line a large oven tray with baking paper.
  2. Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes. Use a slotted spoon to transfer to iced water. Peel and set aside.
  3. Toss cauliflower and chickpeas in oil and dukkah on prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges.
  4. For the avocado dressing, blend or process all ingredients in a small food processor or blender until smooth, adding 1/2 cup of water to make a thin dollop consistency. Season to taste.
  5. Toss radish, mint and currants though roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing. Sprinkle with extra dukkah, if you like.

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