HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Crusted Cauliflower & Spiced Kumara Salad
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Dukkah-Crusted Cauliflower & Spiced Kumara Salad

Dukkah-Crusted Cauliflower & Spiced Kumara Salad

with Mint Yoghurt & Currants

Vegetarian
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This delightful dish is a celebration of wholesome roasted veggies with chermoula-spiced kumara and fragrant mint. Add dukkah to roasted cauliflower for extra flavour and crunch, then top it off with a scattering of sweet currants.

Tags:Low CalorieVeggie
Allergens:SesameMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

kumara

1

parsnip

1 sachet

chermoula spice blend

1 sachet

dukkah

(ContainsSesame)

2 clove

garlic

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bag

spinach & rocket mix

1 sachet

currants

Not included in your delivery

olive oil

1 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)1890 kJ
Fat16.6 g
of which saturates3.2 g
Carbohydrate53 g
of which sugars30.9 g
Dietary Fibre0 g
Protein16 g
Cholesterol0 mg
Sodium906 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the kumara and parsnip (both unpeeled) into 1cm chunks. TIP: Cut the veggies to size so they cook in time.

2

Spread the kumara, parsnip and chermoula spice blend on an oven tray lined with baking paper. Add a drizzle of olive oil and season with salt and pepper. Toss to combine, then roast until tender, 25-30 minutes.

3

While the veggies are roasting, place the cauliflower, dukkah and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to combine and roast until tender, 20-25 minutes.

4

While the cauliflower is roasting, finely chop the garlic. Pick and thinly slice the mint leaves. In a large frying pan, heat a drizzle of olive oil over a medium high heat. Add the garlic and cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the yoghurt, mint and water and stir to combine. Season to taste.

5

When the kumara and parsnip are done, add the spinach & rocket mix to the oven tray and toss to combine.

6

Divide the roasted kumara and parsnip between plates. Top with the dukkah-crusted cauliflower and mint yoghurt. Garnish with the currants.