Louisiana Spiced Cauliflower & Kumara Bowl
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Louisiana Spiced Cauliflower & Kumara Bowl

Louisiana Spiced Cauliflower & Kumara Bowl

with Chipotle Slaw, Corn Salsa & Lemon Yoghurt

For a vegetarian meal that that brings together nostalgia and nutrition, try these golden nuggets of roasted cauliflower alongside chunks of kumara and a creamy chipotle slaw. Take caution, these moreish cauli-bites will become your new obsession!

Tags:
Veggie
Low Calorie
Allergens:
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

2

Red Kumara

1 portion

cauliflower

1 sachet

Louisiana spice blend

½ tin

sweetcorn

1

carrot

1 bunch

coriander

½

lemon

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 bag

Shredded Cabbage Mix

1 packet

Mild Chipotle Sauce

Not included in your delivery

Olive Oil

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Nutrition Values

/ per serving
Energy (kJ)2082 kJ
Fat10.9 g
of which saturates2.4 g
Carbohydrate73.3 g
of which sugars30.1 g
Protein16.9 g
Sodium1381 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 Non-Stick Pan

Instructions

Roast the veggies
1

Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Divide the kumara, cauliflower and Louisiana spice blend between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

Get prepped
2

While the veggies are roasting, drain the sweetcorn (see ingredients). Grate the carrot. Roughly chop the coriander. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the lemon zest and 1/2 the Greek-style yoghurt. Set aside.

Char the corn
3

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the corn kernels are "popping out."

Make the slaw
4

In a second medium bowl, combine the shredded cabbage mix, carrot, remaining yoghurt and mild chipotle sauce. Season with salt. Set aside. TIP: Some like it hot, but if you don't, just hold back on the chipotle sauce.

Make the corn salsa
5

Add the coriander, a generous squeeze of lemon juice and a drizzle of olive oil to the charred corn. Season with salt and pepper. Toss to combine.

Serve up
6

Divide the Louisiana spiced cauliflower and kumara between bowls. Serve with the chipotle slaw and the charred corn salsa. Top with the lemon yoghurt. Serve with any remaining lemon wedges.

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