Spiced Cauliflower & Cheesy Crouton Salad

Name: Spiced Cauliflower & Cheesy Crouton Salad with Caramelised Onion & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 Wholemeal Panini; 1 Red Onion; 1 sachet Classic Roast Seasoning; 1 packet Potato; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 packet baby spinach & rocket mix; 1 Cauliflower

with Caramelised Onion & Dill-Parsley Mayo

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Allergens:

Eggs

•Soy

•Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Wholemeal Panini

(Contains: Soy, Wheat, Gluten; May be present: Sulphites, Hazelnut, Macadamia, Sesame, Pistachio, Pecan, Eggs, Cashew, Almond, Walnut, Peanuts, Brazil nut. )

Red Onion

1 sachet

Classic Roast Seasoning

1 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

1 packet

baby spinach & rocket mix

Cauliflower

Nutrition Values

Calories458 kcal

Energy (kJ)1920 kJ

Fat20.8 g

of which saturates4.2 g

Carbohydrate46.7 g

of which sugars15 g

Dietary Fibre10.6 g

Protein16.5 g

Sodium872 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.

Cooking Steps

• Preheat oven to 240ºC/220ºC fan-forced. • Cut cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

• While the veggies are roasting, thinly slice onion. Cut or tear wholemeal panini into bite-sized chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Set aside.

• While the onion is cooking, place panini chunks on a second lined oven tray. • Add a generous drizzle of olive oil and season with salt and pepper. Toss to coat. • Sprinkle with grated Parmesan cheese. Bake until golden and toasted, 5-8 minutes.

• In a large bowl, combine spinach & rocket mix, roasted veggies, caramelised onion and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide spiced cauliflower salad between plates. • Top with cheesy croutons. Serve with dill & parsley mayonnaise. Enjoy!