Golden Roasted Cauliflower

Name: Golden Roasted Cauliflower with Nourishing Veggie Toss & Dill-Parsley Dressing
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 1 beetroot; 1 drizzle white wine vinegar; 1 leek; 1 onion; 1 portion cauliflower; 1 sachet Garlic & Herb Seasoning; 1 packet flaked almonds; 1 packet Dill & Parsley Mayonnaise; 1 bag baby spinach leaves; 1 packet Greek salad cheese/feta cheese; 1 sachet Aussie Spice Blend

with Nourishing Veggie Toss & Dill-Parsley Dressing

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This abundant veggie delight is super easy to whip up and fuss-free guaranteed. With warming spices on morsels of roasted cauliflower, plus herby veggies and tossed with spinach leaves, it'll disappear from the plate in record time.

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

Tags:

Under 30g carbs

•Veggie

•Easy Prep

•Calorie Smart

Allergens:

Almond

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

leek

onion

1 portion

cauliflower

1 sachet

Garlic & Herb Seasoning

1 packet

flaked almonds

(Contains: Almond; )

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 bag

baby spinach leaves

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1703 kJ

Fat24.4 g

of which saturates5.5 g

Carbohydrate29.8 g

of which sugars20.7 g

Dietary Fibre11.1 g

Protein14.9 g

Sodium1515 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

•Medium Non-Stick Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Thickly slice white and light green parts of leek. Cut red onion into wedges. Cut cauliflower into florets. • In a large bowl, combine Aussie spice blend, a splash of water, a generous drizzle of olive oil and a pinch of salt. Add cauliflower and toss to coat.

• Place carrot, beetroot, leek and onion on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Place cauliflower on a second lined oven tray. Spoon over any remaining spice mixture from the bowl. Spread out evenly, then roast both trays until tender, 25-30 minutes.

• Meanwhile, heat a medium frying pan over a medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • In a second small bowl, combine dill & parsley mayonnaise with a splash of water. Season to taste.

• In a large bowl, combine baby spinach leaves, crumbled cheese and roasted veggies. Add a small drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide roast veggie toss between plates. Top with golden cauliflower. • Sprinkle over toasted almonds. Serve with dill-parsley dressing.