Slow roasted cauliflower salad with sweet potato hummus and nut dukkah

• Vegan
• Gluten free

• Produce

  • 1 head Cauliflower broken into florets
  • 1 (400g can Chickpeas
  • 1/2 tsp Chilli flakes, dried red
  • 1 tsp Coriander, ground
  • 3 Garlic cloves, large
  • 1 Lemon, juice of small
  • 1 handful Parsley, leaves

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice
  • 2 tbsp Tahini

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Cinnamon, ground
  • 2 tsp Sea salt flake
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 7 tbsp Olive oil
  • 80 ml Olive oil, mild

• Nuts & Seeds

  • 2 tsp Cumin, ground
  • 100 g Nuts, mixed

Found on cookrepublic.com

Description

Ingredients

• 1 head cauliflower broken into florets (550g approx.)
• 4 tablespoons olive oil
• ½ teaspoon sea salt flakes
• black pepper
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• handful of parsley leaves, finely chopped
• 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
• 100g mixed nuts (pecan, pine nut, walnut, hazelnut, brazil nut, almond, cashew, pistachio, macadamia)
• ¼ teaspoon ground cinnamon
• ½ teaspoon sea salt flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon dried red chilli flakes
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil

Directions

• 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.
• 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.
• 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.
• 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.