15 minutes
Free of: wheat/gluten, dairy, corn, soy, eggs, refined sugar
20 minutes
4-6 servings
For Salad:
2 Tbsp coconut oil, melted
2-3 cups cauliflower florets (half head of cauliflower)
2 bunches radishes, cut in half, then thinly sliced
½ avocado, peeled and pit removed, thinly sliced
any microgreens for topping (optional)
Avocado Dressing:
½ avocado, peeled and pit removed
¾ cup 100% coconut milk
1 tsp Wildtree Dill Dip blend (or, 1 tsp dill + ½ tsp garlic powder + ½ tsp onion powder)
½ lemon, juiced
For Dukkah:
1 cup of raw pistachio nut meats
1 Tbsp whole coriander seed
1/4 cup sesame seeds
½ tsp whole cumin seeds (or ½ tsp cumin powder)
Preheat oven to 375 degrees F.
Toss cauliflower florets with melted coconut oil, salt and pepper in large bowl. Place on lined baking sheet, and roast until soft and slightly browned, about 20 minutes. Remove from oven and set aside to cool.
Prepare salad dressing by combining all avocado dressing ingredients in blender, mix until completely blended and smooth. Set aside.
Prepare dukkah by placing pistachios into food processor or coffee grinder, and grind until resembles crumbles or a rough nut meal. Remove and set aside in medium bowl.
Place coriander, sesame and cumin (only if using cumin seeds) seeds into food processor or coffee grinder and grind mixture until resembles small breadcrumbs. (*If not using cumin seeds, but using cumin powder, don’t add to grinder with coriander and sesame seeds. Cumin powder will be added after toasting the mixture.) Add mixture to ground pistachio crumbles in bowl.
Take dukkah mixture and toast in saute pan over low heat for about 7-10 minutes, taking care not to burn. Remove from heat, then add back to medium bowl (and, if using cumin powder, add that at this point).
Prepare radishes and other half of avocado, and place in large bowl. Add roasted cauliflower and 3 Tbsp dukkah (add more, according to your liking) to same bowl, and lightly toss all ingredients.
Serve in individual bowls and dress with avocado dressing. Enjoy!