Potato, Cauliflower & Thyme Gratin

Name: Potato, Cauliflower & Thyme Gratin with Tomato Salad & Almonds
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 portion cauliflower; 1 Brown Onion; 2 clove garlic; 1 bag thyme; 1 packet fine breadcrumbs; 1 pinch chilli flakes; 20 g butter; 1 sachet vegetable stock powder; ½ packet Plant-Based Cream; 1 tomato; 1 tsp honey; 1 drizzle white wine vinegar; 1 bag Mixed Salad Leaves; 1 packet flaked almonds; 1 sachet All-American Spice Blend; 1 packet Grated Parmesan Cheese; 1 drizzle balsamic vinegar

with Tomato Salad & Almonds

4.5(405)

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Calories

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Protein

19.1g protein

Total

40 minutes

Difficulty

Medium

Calorie Smart

Climate Superstar

Veggie

Allergens:

Gluten(Wheat)
Milk
Soy
Almond

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 adding them to a creamy bacon 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

potato

1 portion

cauliflower

Brown Onion

2 clove

garlic

1 bag

thyme

1 packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

1 pinch

chilli flakes

1 sachet

vegetable stock powder

½ packet

Plant-Based Cream

(Contains: Soy; )

tomato

1 bag

Mixed Salad Leaves

1 packet

flaked almonds

(Contains: Almond; )

1 sachet

All-American Spice Blend

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

honey

1 drizzle

white wine vinegar

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2411 kJ

Fat24.7 g

of which saturates9.3 g

Carbohydrate68 g

of which sugars21.7 g

Protein19.1 g

Sodium1406 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

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. • Toss to coat, then roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add flaked almonds to the tray to toast.

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

• Meanwhile, thinly slice onion. • Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme, fine breadcrumbs 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 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 vegetable stock powder, plant-based cream (see ingredients), grated Parmesan cheese and a drizzle of white wine vinegar. Stir to combine. Season to taste.

• To the frying pan with the sauce, add roasted potato, cauliflower and almonds. Stir to coat, then transfer mixture to a baking dish. • Sprinkle evenly with the breadcrumb mixture. • Bake 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.