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Turmeric-Roasted Cauliflower Bowl

Turmeric-Roasted Cauliflower Bowl

with Couscous & Spiced Tomato Sauce

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We love the tender texture of couscous, each fluffy grain holds its shape and easily soaks up bold flavours (in this case, a spiced tomato sauce!). Combine that with spiced roasted veggies, a yoghurt drizzle and a smattering of roasted cashews and this is a bowl to remember!

Tags:Veggie
Allergens:Tree NutsGlutenMilk

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

½ sachet

turmeric

1 packet

roasted cashews

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

1 sachet

vegetable stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

½

lemon

1 knob

ginger

3 clove

garlic

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Sri Lankan spice blend

1 tin

chopped tomatoes

1 bunch

mint

Not included in your delivery

olive oil

¾ cup

water

1 tsp

honey

15 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2455 kJ
Fat23.1 g
of which saturates7.5 g
Carbohydrate74.8 g
of which sugars25.6 g
Dietary Fibre0 g
Protein19.8 g
Cholesterol0 mg
Sodium1159 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the carrot (unpeeled) into 2cm chunks. Place the cauliflower, carrot and turmeric (see ingredients) on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast for 20 minutes. Remove the tray from the oven, then sprinkle over the roasted cashews. Return the tray to the oven and roast until the nuts turn golden, 3-5 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

3

While the couscous is cooking, slice the lemon into wedges. Finely grate the ginger and garlic. Roughly chop the baby spinach leaves. In a small bowl, combine the Greek-style yoghurt and a generous squeeze of lemon juice. Season with salt and set aside.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic, ginger and Sri Lankan spice blend until fragrant, 30 seconds. Add the chopped tomatoes and honey and cook until the sauce has thickened, 2-3 minutes.

5

Add the baby spinach to the sauce and cook until just wilted, 1-2 minutes. Stir in the butter and season to taste.

6

Pick the mint leaves and thinly slice. Divide the couscous between bowls. Spoon over the spiced tomato sauce. Top with the turmeric-roasted veggies. Drizzle with the lemon yoghurt. Garnish with the mint and serve with any remaining lemon wedges.