Roast Cauliflower & Egg Salad with Avocado Dressing

With autumn officially kicking off, Australian Eggs has created a delicious NEW salad which combines fresh summer flavours with more wintery roasted veggies to help ease you into the new season.

This colourful roast cauliflower and egg salad with avocado dressing is a light and nutritious dish that is perfect to serve for a family dinner or alongside a BBQ lunch.

 

Serves 4
Prep 20 mins
Cook 30 mins

Ingredients

Salad:
4 eggs
1 head cauliflower, cut into florets, large florets halved
400g can chickpeas, rinsed and drained
2 tablespoons olive oil
1 tablespoon dukkah, plus extra to sprinkle (optional)
60g baby spinach leaves
1/2 bunch radishes, thinly sliced
½ bunch mint leaves
1 tablespoon currants

Avocado Dressing:
1 small ripe avocado
½ bunch mint leaves

½ cup baby spinach leaves
¼ cup apple cider vinegar
1 small garlic clove, crushed

Method
Preheat oven to 220°C/200°C fan forced. Line a large oven tray with baking paper.
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.
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.
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.
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.