Easy Berbere-Roasted Cauliflower Bowl
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Easy Berbere-Roasted Cauliflower Bowl

Easy Berbere-Roasted Cauliflower Bowl

with Israeli Couscous & Veggie Toss

This abundant veggie delight is super easy to whip up and fuss-free guaranteed. With sweet honey and mild spices on warm morsels of roasted cauliflower, plus veggies and toasty pearl couscous, it'll disappear from the bowl in record time.

Tags:
Easy
Low Calorie
Veggie
Quick Prep
Allergens:
Tree Nuts
Gluten
Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 sachet

Berbere seasoning

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Chopped Veggie Mix

1 packet

pistachios

(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Israeli couscous

(Contains Gluten; )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 bunch

mint

Not included in your delivery

olive oil

1 tbs

honey

1.25 cup

water

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Nutrition Values

/ per serving
Energy (kJ)1673 kJ
Fat10.7 g
of which saturates2.3 g
Carbohydrate62 g
of which sugars17.8 g
Protein16 g
Sodium1217 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower so you get two pieces per person. In a large bowl, add the Berbere spice blend, garlic paste, honey, a splash of water and a drizzle of olive oil. Season with salt and pepper. Add the cauliflower and toss to combine. Place the cauliflower on a lined oven tray. Place the chopped veggie mix and a drizzle of olive oil on a second lined oven tray, then season with salt and paper. Toss to coat, then roast the cauliflower and veggies, until tender and charred, 25-30 minutes. In the last 5 minutes of cook time, add the pistachios to the side of the tray with the veggie mix and roast until toasted.

2
2

While the veggies are roasting, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 1 minute. Add the water and vegetable stock powder. Reduce the heat to medium and simmer until the couscous is tender and the water has absorbed, 10-12 minutes. TIP: Add a splash of water if the couscous seems dry

3
3

Add the baby spinach leaves and the roasted veggie mix to the cooked couscous. Season to taste.

4
4

Divide the roast veggie Israeli couscous between plates and top with the Berbere-roasted cauliflower. Spoon over the Greek-style yoghurt. Tear over the mint leaves and sprinkle with the toasted pistachios.