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Roast Cauliflower and Dukkah Egg Salad

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 4 people
Metric | Imperial Measurement Conversions

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

METHOD

  1. Add oil and spices to a plastic bag and mix.
  2. Add in cauliflower and coat evenly.
  3. Spread out on an oven tray covered with baking paper and cook for 20mins at 200C turning once.
  4. Put in a small container and shake well.
  5. Poach eggs as normal and coat gently in @tableofplenty Pistachio Dukkah.
  6. 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.
  7. Add the Dukkah eggs on top and drizzle with the lemon tahini sauce. Enjoy!

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