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!

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 tbsp/20g/0.7 oz avocado oil

Dukkah Poached eggs

8 each Eggs

as needed Pistachio Dukkah

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.
Put in a small container and shake well.
Poach eggs as normal and coat gently in @tableofplenty 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!

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