HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Honey & Chipotle Roasted Cauliflower
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American Honey & Chipotle Roasted Cauliflower

American Honey & Chipotle Roasted Cauliflower

with Spiced Fries & Creamy Chive Slaw

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For a vegetarian meal that that brings together nostalgia and nutrition, try these golden nuggets of roasted cauliflower alongside fries and a creamy chive slaw. The cauliflower wields a clever technique of using chipotle sauce and honey to keep the crisp, lightly spiced panko crumb attached – making for moreish bites that will become your new obsession!

Tags:Veggie
Allergens:GlutenMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

Aussie spice blend

1 portion

cauliflower

1 packet

mild chipotle sauce

1 sachet

All-American spice blend

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 bunch

chives

1 packet

sour cream

(ContainsMilk)

2

radish

1 bag

slaw mix

Not included in your delivery

olive oil

1 tbs

honey

½ tbs

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2322 kJ
Energy (kJ)0 kJ
Fat21.7 g
of which saturates8.1 g
Carbohydrate76.2 g
of which sugars25.7 g
Dietary Fibre0 g
Protein16.2 g
Cholesterol0 mg
Sodium1668 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle over the Aussie spice blend, season with salt and drizzle with olive oil. Toss to coat. Bake fries until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

2

Cut the cauliflower into small florets. In a medium bowl, combine the honey, mild chipotle sauce, All-American spice blend and olive oil (1 tbs for 2 people / 2 tbs for 4 people), then season with salt. In a shallow bowl, combine the panko breadcrumbs and a good drizzle of olive oil. Toss the cauliflower in the chipotle mixture until well coated, then press a handful of cauliflower into the panko breadcrumbs. Turn the cauliflower and press the other side into the panko until coated all over. Transfer to a plate. Repeat with the remaining cauliflower.

3

Spread the crumbed cauliflower over a second oven tray lined with baking paper and roast until tender, 20-25 minutes. TIP: Ensure the cauliflower is spaced out on the tray to help it cook evenly!

4

While the cauliflower is roasting, finely chop the chives. In a small bowl, combine the sour cream and 1/2 the chives.

5

Thinly slice the radish. In a large bowl, combine the radish, slaw mix, the white wine vinegar and 1/2 the chive sour cream. Season with salt and pepper and toss to combine.

6

Divide the American honey and chipotle roasted cauliflower, spiced fries and creamy chive slaw between plates. Serve with the remaining chive sour cream. Garnish with the remaining chives.