Roasted Cauliflower & Crumbly Cheese Salad
with Israeli Couscous & Smokey Aioli
We love the tender texture of Israeli couscous, each grain holds its shape and easily handles bold flavours. Combine that with spiced roasted veggies, crumbly cheese and crisp salad leaves for a salad to remember!
This recipe is under 650kcal per serving.
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
Ingredients
1
potato
1 portion
cauliflower
1
onion
1 sachet
ras el hanout
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
2 tsp
honey
2 tsp
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
Boil the kettle. Preheat the oven to 240°C/200°C fan-forced. Cut the potato into bite-sized chunks. Cut the cauliflower into small florets. Cut the red onion into wedges.
Place the potato, cauliflower, onion and ras el hanout on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Remove the veggies from the oven and set aside to cool slightly.
While the veggies are roasting, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
In a large bowl, combine olive oil (1 tbs for 2 people/ 2 tbs for 4 people) with the vinegar and the honey. Season and mix well to combine. Set aside. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes.
Add the mixed salad leaves, roasted veggies and cooked couscous to the dressing. Toss to combine.
Divide the roasted cauliflower salad between bowls. Crumble the cheese over the salad. Sprinkle with the toasted almonds and serve with the smokey aioli.
