Print this post
Chicken Salad with roasted cauliflower

Chicken Salad with roasted cauliflower

Cauliflower is a super versatile vegetable and never more so then in this recipe, where grated cauliflower is turned into ‘couscous’ and then roasted.

Dukkah, an Egyptian nut and spice mix is our go to flavouring here, it’s easy enough to make your own, and though you will only need a couple of tablespoons for this recipe. The left overs can be stored in the freezer for up to 3 months and is great sprinkled over roasted portions and vegetables or even over plain rice.

  • 80ml (⅓ cup) Extra Virgin Olive Oil
  • 35g (¼ cup) Dukkah, click here for recipe
  • 1 tablespoon chopped tarragon
  • 1 tablespoon finely grated lemon rind
  • sea salt and cracked black pepper
  • large cauliflower, core removed, roughly chopped
  • 800g chicken breast fillets, trimmed
  • 6 cloves garlic, skin on
  • 40g (¼ cup) raisins
  • 80g (½ cup) roasted almonds, chopped
  • ½ cup mint leaves
  • Kale, that has been washed and checked, for serving

Preserved lemon dressing

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons finely chopped preserved lemon rind
  • 80ml (⅓ cup) lemon juice
  • 2 teaspoons honey

Preheat oven to 220°C (425°F).

Place the oil, dukkah, tarragon, lemon rind, salt and pepper in a small bowl and mix to combine. Set aside.

In batches, place the cauliflower in a food processor fitted with the large hole grater blade and process until you have a mass of grated cauliflower. Spread the cauliflower evenly over one large baking tray lined with non-stick baking paper. Drizzle with half the oil mixture and toss to combine. Roast, stirring every 10 minutes, for 30 minutes until evenly golden and crisp. Set aside to cool.

Place the chicken and garlic on a baking tray lined with non-stick baking paper and drizzle with the remaining oil mixture. Roast for 20 minutes or until golden and the chicken is cooked through. Set aside to cool slightly, and slice.

To make the preserved lemon dressing, squeeze the roasted garlic cloves into a bowl and use a fork to mash into a paste. Add the oil, preserved lemon, lemon juice and honey and mix to combine.

Place the cauliflower in a large bowl with the currants, almond, and mint. Pour over the dressing and toss to combine. On a large platter, lay the kale, top with the cauliflower mix and then top with the sliced chicken.