Cauliflower Salad With Egyptian Dukkah
Preheat the oven to 220°C.
Mix the cauliflower with 3 tablespoons of the olive oil, ½ a teaspoon of salt and some black pepper. Spread out in a roasting tin and roast on the top oven shelf for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.
Sprinkle the Egyptian Dukkah over the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season to taste. Serve at room temperature.
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Cocoa
150 g | 1 kg | 1.25 kg
FromR 49.95R 39.96
Ingredients
Directions
Preheat the oven to 220°C.
Mix the cauliflower with 3 tablespoons of the olive oil, ½ a teaspoon of salt and some black pepper. Spread out in a roasting tin and roast on the top oven shelf for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool down.
Sprinkle the Egyptian Dukkah over the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season to taste. Serve at room temperature.
