HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Chicken & Cheesy Cauliflower
Classic Chicken & Cheesy Cauliflower

Classic Chicken & Cheesy Cauliflower

with Pear Salad & Mayo

Read more

We've stepped up every element of this sublime low-carb dinner, from cheesy roasted cauliflower with a pop of spices to flavourful strips of seared chicken breast and a lip-smacking creamy mayo.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsQuick PrepUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion




1 packet

chicken breast



1 bag

salad leaves

1 packet



1 sachet

Aussie spice blend

1 packet

shredded Cheddar cheese


1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2184 kJ
Fat28.9 g
of which saturates9.1 g
Carbohydrate24.5 g
of which sugars15.1 g
Dietary Fibre4.7 g
Protein39.9 g
Sodium1419 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend. Toss to coat. Roast until tender, 20 minutes. • Remove from oven, then sprinkle with shredded Cheddar cheese and bake until golden and melted, a further 5-8 minutes.


• When veggies have 10 minutes cook time remaining, cut chicken breast into 2cm-thick strips. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. Add chicken strips and toss to combine. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes.


• Meanwhile, thinly slice pear (see ingredients). • In a second medium bowl, combine pear, mixed salad leaves and a drizzle of white wine vinegar and olive oil. • Toss to combine. Season to taste.


• Divide classic chicken, cheesy roasted veggies and pear salad between plates. • Serve with mayonnaise.