Recipe by Healthy Eating Jo
Ingredients
- Roast Cauliflower
- 1 each head of cauliflower cut into thin florets
- 1/4 cup/60ml Extra Virgin olive oil
- 1/2 tsp cumin
- 1/4 tsp each cinnamon, ginger & cayenne Salt & pepper
- Lemon Tahini Sauce
- 2 tbsp/40g/1.4 oz Tahini
- 3 tbsp/60ml/2 oz Lemon Juice
- 1 tsp Natvia
- 1 tbsp/20g/0.7 oz avocado oil
- Dukkah Poached eggs
- 8 each Eggs
- as needed Pistachio Dukkah
| Servings: 4 people |
Directions
Roast Cauliflower:
- Add oil and spices to a plastic bag and mix.
- Add in cauliflower and coat evenly.
- Spread out on an oven tray covered with baking paper and cook for 20mins at 200C turning once.
Lemon Tahini Sauce:
- Put in a small container and shake well.
Dukkah Poached eggs
- Poach eggs as normal and coat gently in a table of plenty Pistachio Dukkah.
- Add a large handful of rocket and baby spinach leaves to a bowl. Top with 1/2 cup cooked quinoa, a sprinkle of feta and pomegranate, and some of the roast cauliflower.
- Add the Dukkah eggs on top and drizzle with the lemon tahini sauce. Enjoy!
