Ingredients
1 Cauliflower
400 g Can of Chickpeas, rinsed and drained well
1 tbsp each of Ground Cumin and Smoked Paprika
2 tbsp Olive Oil
2 tbsp Dukkah
3 Avocados
½ cup Greek Yoghurt
⅓ cup Pomegranate Seeds
Fresh Mint, to serve
Method
1
Preheat an oven to 220C. Cut the cauliflower into florets, place on a large lined baking tray, toss with the chickpeas, spices and dukkah and roast for 20 minutes until golden.
2
Meanwhile blend 1 avocado with the yoghurt, garlic, juice of 1 lemon and the herbs until smooth, seasoning to taste.
3
Spoon the avocado cream over a large serving platter, top with the roasted cauliflower, chickpeas and avocado wedges. Serve with the pomegranate, extra mint & lemon wedges for squeezing.
Ingredients
1 Cauliflower
400 g Can of Chickpeas, rinsed and drained well
1 tbsp each of Ground Cumin and Smoked Paprika
2 tbsp Olive Oil
2 tbsp Dukkah
3 Avocados
½ cup Greek Yoghurt
⅓ cup Pomegranate Seeds
Fresh Mint, to serve