Amazing recipe with roasted cauliflower dukkah and lemon

This Amazing recipe with roasted cauliflower dukkah and lemon is for sure one of the best and easiest ways to prepare cauliflower. Perfectly tender, this cauliflower is packed with flavours and nutrients!

This recipe is perfect for any aspiring cook who wants to impress. It does not require chopping or cooking on the stove. Simply mix all the ingredients in a big bowl, toss them on a baking tray, bake and enjoy some amazing flavours!

I cook this cauliflower recipe at least once a week and have multiple variations. For example:

ROASTED CAULIFLOWER AND CHICKPEAS WITH CUMIN AND CORIANDER or

CUMIN ROASTED CAULIFLOWER, CHICKPEA AND MINT TABOULI. Both incredibly delicious!

This time I roasted the cauliflower by using dukkah. Make sure you buy a good quality dukkah. It might seem a little expensive, but it will last you for a long time and will literally transform the way you cook. I also used freshly squeezed lemon juice to season this dish, which contributed to the unique and incredible taste of this cauliflower dish.

What is so good about this cauliflower recipe:

• Plant power at its best. This dish is packed with nutrients, minerals and all the good things.
• It is vegan. This one is for you my vegan friends.
• Perfect side dish for a BBQ with friends or can be enjoyed as dinner on its own.
• Easy and quick to prepare. In fact, no actual cooking required.
• Minimum washing up.
• Makes great leftovers and can be prepared for lunches ahead of time.
• Naturally gluten-free.
• Simply delicious!!!

Here comes the recipe for this amazing roasted cauliflower with dukkah and lemon.

Amazing recipe with roasted cauliflower, dukkah, and lemon

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★★★★★

5 from 2 reviews

• Author: Elena
• Total Time: 30 minutes
• Yield: 4 serves as a side dish or 2 as main 1x
• Diet: Gluten Free

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Description

This simple recipe will change the way you see cauliflower forever. Take this humble vegetable to another level by roasting it with dukkah and lemon. Enjoy!

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Ingredients

Scale 1x2x3x

1 head of cauliflower chopped or torn into small florets

1 can of organic, BPA-free chickpeas, drained. No need to rinse the chickpeas

2–3 tbsp of extra virgin olive oil

2 tbsp of good quality dukkah

Lemon juice from one medium-sized lemon

1/2 cup chopped fresh coriander (cilantro)

Pinch of salt

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Instructions

Heat the oven to 200’C (400’F).

Toss the cauliflower and chickpeas in a large bowl with olive oil, dukkah, and a pinch of salt.

Roast for 20-25 minutes until the cauliflower looks nice and golden. The roasting time might vary depending on your oven. Let it cool a little.

Transfer roasted cauliflower and chickpeas into a mixing bowl, add lemon juice and coriander leaves, toss and serve!

Enjoy!

Store any leftovers in an airtight container and enjoy the next day.

 

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: salad
• Method: oven cooked
• Cuisine: Middle eastern

Keywords: cauliflower, roasted cauliflower, cauliflower with chickpeas