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Spiced Cauliflower Toss & Cheesy Croutons

Spiced Cauliflower Toss & Cheesy Croutons

with Dill & Parsley Mayo

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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!

Tags:VeggieUnder 650kcal
Allergens:GlutenSoyTree NutsEggsMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

carrot

1 bag

baby broccoli

1

onion

1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

ciabatta

(ContainsGluten, SoyMay be presentMilk, Peanuts, Sesame, Tree Nuts, Egg, Sulphites)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 bag

salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2054 kJ
Fat24.9 g
of which saturates4.7 g
Carbohydrate46.1 g
of which sugars15 g
Protein18.8 g
Sodium1152 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Add salad leaves, caramelised onion and a drizzle of white wine vinegar to the roasted veggies. Toss to combine.

6

Divide spiced cauliflower toss between plates. Top with cheesy croutons and dill & parsley mayonnaise. Garnish with toasted almonds to serve.