Cheesy Fiesta Crushed Cauliflower Salad
with Finger Lime Aioli & Hot Sauce
- Milk
- Eggs
- Soy
Who says a salad can't be the main event? This vibrant, veggie-forward bowl is a celebration of texture and "zing." We’re taking fresh cauliflower florets, tossing them in our signature Mexican Fiesta spices, and roasting them until tender with crispy, golden edges. It’s all brought together with a creamy garlic aioli and a sophisticated pop of finger lime dressing for a bright, citrusy finish. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Cauliflower
1 sachet
Mexican Fiesta Spice Blend
½
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 tin
Sweetcorn
1
Cucumber
1
Finger Lime Dressing
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Hot Sauce
1 packet
Mixed Salad Leaves
1 sachet
Coriander
Not included in your delivery
¼ cup
white wine vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut cauliflower into small florets, then roughly chop the stalk.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Place cauliflower on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat.
• Roast until just tender, 15 minutes.
• Meanwhile, thinly slice onion (see ingredients).
• Thinly slice cucumber into rounds.
• Drain sweetcorn.
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Once cauliflower is done, remove tray from oven.
• Using the flat base of a bowl, crush cauliflower until about 1cm thick.
• Drizzle with olive oil and season with salt and pepper. Sprinkle with shredded Cheddar cheese. Roast until cheese is golden and crisp, 12-15 minutes.
• While cheese is melting, heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• In a large bowl, combine finger lime dressing and garlic aioli.
• Add charred corn, cucumber and mixed salad leaves. Toss to combine and season to taste.
• Divide charred corn salad betwen bowls.
• SPICY! Use less hot sauce if you’re sensitive to heat! Top with cheesy Fiesta crushed cauliflower and drizzle over hot sauce.
• Tear over coriander to serve. Enjoy!
