Potato, Cauliflower & Herb Gratin

Name: Potato, Cauliflower & Herb Gratin with Tomato Salad & Almonds
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; 1 sachet Vegetable Stock Powder; 1 Tomato; 1 sachet Chilli Flakes; 1 packet Cream; 1 Red Onion; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 Cauliflower; 1 sachet All-American Spice Blend; 20 g butter; 1 drizzle olive oil; 1 drizzle balsamic vinegar; 1 tsp honey; 1 drizzle white wine vinegar

with Tomato Salad & Almonds

4.5(35)

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Calories

731 kcal

Protein

17.3g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk

A warm gratin at the end of the day can leave you feeling refreshed and relaxed. Sit back as the potato and cauliflower are roasting, then add them to a creamy sauce to bake in the oven until golden. You’ll get fuzzy feelings when it’s ready to serve. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

Tomato

1 sachet

Chilli Flakes

1 packet

Cream

(Contains: Milk; )

Red Onion

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Cauliflower

1 sachet

All-American Spice Blend

Not included in your delivery

20 g

butter

(Contains: Milk; )

1 drizzle

olive oil

1 drizzle

balsamic vinegar

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Calories731 kcal

Energy (kJ)3060 kJ

Fat49.4 g

of which saturates32.1 g

Carbohydrate53.1 g

of which sugars19.1 g

Dietary Fibre6.6 g

Protein17.3 g

Sodium1250 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 Paper

•Baking Tray

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice onion. • Finely chop garlic. Finely chop parsley. • In a medium bowl, combine a generous drizzle of olive oil, the parsley, panko breadcrumbs (see ingredients) and a pinch of chilli flakes (if using). Season with pepper.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until toasted, 3-5 minutes. Transfer to a small bowl. • Return the pan to medium-high heat with the butter and a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add a drizzle of white wine vinegar, the vegetable stock powder, plant-based cream and grated Parmesan cheese. Stir to combine. Season to taste.

• Add roasted veggies to the frying pan. Stir to coat, then transfer gratin mixture to a baking dish. • Sprinkle panko mixture evenly over the top. • Bake gratin until golden, 5-7 minutes.

• While the gratin is baking, roughly chop tomato. • In a medium bowl, combine the honey and a drizzle of balsamic vinegar. Season, then add tomato and mixed salad leaves. Toss to coat.