Spiced Cauliflower Toss & Cheesy Croutons
with Dill & Parsley Mayo
This abundant veggie delight is super easy to whip up and fuss-free guaranteed. With toasty croutons and mild spices on warm morsels of cauliflower, plus veggies and creamy dill-parsley mayo, it'll disappear from the plate in record time.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 portion
cauliflower
1
carrot
1 bag
baby broccoli
1
onion
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut carrot into bite-sized chunks. Trim and cut baby broccoli into thirds. Place carrot and cauliflower on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend. Season with salt and toss to coat. Roast for 10 minutes. Remove tray from oven, then add baby broccoli and toss to coat. Roast until tender and browned around the edges, a further 10-15 minutes. Set aside to cool slightly.
While the veggies are roasting, thinly slice red onion. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium, then add the balsamic vinegar, water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
While the onion is cooking, cut or tear ciabatta into bite-sized chunks. Place ciabatta 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, 5-8 minutes.
TIP: Adding enough olive oil ensures your croutons become crunchy and golden.
While the croutons are baking, wipe out the frying pan and return to medium-high heat. Toast flaked almonds, tossing, until golden 2-3 minutes. Set aside.
Add salad leaves, caramelised onion and a drizzle of white wine vinegar to the roasted veggies. Toss to combine.
Divide spiced cauliflower toss between plates. Top with cheesy croutons and dill & parsley mayonnaise. Garnish with toasted almonds to serve.
