1 large head of cauliflower
2 x 400g cans chickpeas, drained and rinsed
Coconut oil, melted
1 bunch radishes, thinly sliced
1 Avo Tree avocado (+ remaining half used in the dressing)
Bunch of Rocket
For the dressing
½ cup coconut yoghurt
Zest + juice of 1x lemon
Sea salt + pepper
Prep Time: 10 - 15min
Cook Time: 20min
Preheat oven to 220°C. Place the cauliflower and chickpeas on 2 large baking trays and drizzle with the oil. Top with the dukkha and salt and toss to combine. Roast for 18–20 minutes or until golden brown.
To make the dressing, place ½ avocado in a medium bowl. Add the yoghurt, mint, lemon juice + zest and salt + pepper. Using a hand-held blender, blend until smooth and creamy.
Place the Rocket into a serving dish and add the cauliflower and chickpeas then top with the radish, mint and remaining avocado. Drizzle with the creamy avocado dressing to serve.
Recipe lovingly crafted in partnership with tworawsisters.com