Dukkah Roasted Cauliflower Toss
with Minty Lemon Yoghurt
Cauliflower sometimes gets shunted to the back of the school photo – he’s not exactly a scene stealer. But dress him up in a little dukkah and give him a major role, and ta-da! Turns out little cauliflower is quite the star after all.
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Ingredients
1 portion
cauliflower
1 unit
red onion
400 g
sweet potato
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 tub
Greek-style yoghurt
(Contains Milk;)
1 bunch
mint
½ unit
lemon
1 bag
rocket leaves
1 packet
sunflower seeds
Not included in your delivery
olive oil
½ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Chop the cauliflower into small 2 cm florets. Slice the red onion into 2 cm thick wedges. Dice the sweet potato (unpeeled) into 1 cm cubes. Slice the lemon into wedges.
Place the cauliflower, red onion and sweet potato on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle over the dukkah. Add 1/2 of the salt (use suggested amount) and a pinch of pepper and toss to coat. Place in the oven to cook for 30-35 minutes, or until golden and tender. TIP: The veggies are cooked when they are easily pierced with a knife.
While the veggies are cooking, pick the mint leaves and roughly chop until you have 1 tbs for 2 people/2 tbs for 4 people. In a medium bowl, combine the Greek yoghurt, the remaining salt (use the suggested amount) and the mint. Squeeze over the juice from the lemon wedges and season to taste with a pinch of pepper. TIP: Add as much or as little as you like depending on your taste preference.
Remove the veggies from the oven and transfer to a large bowl. Add the rocket leaves and toss to combine. TIP: Toss just before serving to prevent the rocket leaves from wilting.
Just before serving, squeeze over the juice from the remaining lemon wedges (optional) and drizzle with the minty yoghurt.
Divide the dukkah roasted cauliflower toss between bowls and top with sunflower seeds. Garnish with the remaining mint leaves.
