Cauliflower with Sesame Eggs

Instructions

1. Prepare Oven and Vegetables

   7 min hands-on

   • Preheat the oven to 180°C (350°F).
   • Cut cauliflower into bite-sized florets and place in a large roasting tray.
   • Drain and rinse chickpeas, then spread them with the cauliflower.
   • Drizzle with olive oil, sprinkle with black pepper, and toss to coat.
   • Slice off the top of the garlic bulb to expose cloves and nestle in a corner of the tray.

2. Roast Cauliflower and Chickpeas

   2 min hands-on30 min waiting

   • Roast in the oven for 30 minutes or until cauliflower is golden and chickpeas are slightly crunchy.
   • Stir halfway through for even roasting.

3. Make Herby Edamame Salsa

   5 min hands-on

   • Add fresh coriander, fresh mint, and thawed edamame to a food processor.
   • Squeeze in lemon juice and add olive oil.
   • Blend until smooth, adding water if too thick. Adjust seasoning and set aside.

4. Prepare Soft-Boiled Eggs

   4 min hands-on6 min waiting

   • Bring a pot of water to a rolling boil.
   • Lower eggs into the water and cook for 6 minutes for soft yolks.
   • Transfer eggs to ice water to cool, then peel and set aside.

5. Toast Sesame Seeds

   3 min hands-on

   • Heat a dry skillet over medium heat.
   • Add sesame seeds and toast for 1-2 minutes until golden and aromatic.
   • Reserve a pinch for garnish and transfer the rest to cool.

6. Roll Eggs in Sesame Seeds

   2 min hands-on

   • Roll peeled eggs in sesame seeds until coated.
   • Slice each egg in half lengthwise.

7. Finish Roasted Vegetables

   3 min hands-on

   • Remove tray from oven and squeeze roasted garlic onto vegetables.
   • Squeeze lemon juice over the tray and toss to combine.
   • Chop fresh coriander and mix into vegetables. Season with salt.

8. Assemble the Dish

   2 min hands-on

   • Divide roasted cauliflower and chickpeas among plates.
   • Top each with sesame-coated egg halves.
   • Drizzle with edamame salsa.
   • Sprinkle with reserved sesame seeds.
   • Cooking tips:
   • To ensure the cauliflower develops a crispy texture, avoid overcrowding the roasting tray. Spread everything in a single layer.
   • Use room-temperature eggs for even cooking and to prevent cracking when added to boiling water.
   • Adjust the consistency of the edamame salsa with small amounts of water to achieve a creamy drizzle.
   • For a more intense garlic flavor, mash the roasted garlic cloves into a paste before mixing them with the vegetables.
   • If you prefer a slightly runnier yolk, reduce the egg cooking time to 5 minutes.