Baked Aussie Cauliflower
with Roast Veggie Toss & Dill & Parsley Dressing
Get ready to perform some kitchen magic, because this low-carb dish of nuts, fetta and root veggies is everything you never knew you needed!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
beetroot
1
zucchini
1
red onion
1 portion
cauliflower
1 sachet
garlic & herb seasoning
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the zucchini into 1cm rounds. Cut the red onion into 2cm wedges. Cut the cauliflower into medium florets. In a large bowl, combine the Aussie spice blend, a splash of water, a generous drizzle of olive oil and a pinch of salt. Add the cauliflower and toss to coat.
Place the carrot, beetroot, zucchini and onion on an oven tray lined with baking paper. Sprinkle over the garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. Place the cauliflower on a second oven tray lined with baking paper. Pour over any remaining spice mixture from the bowl. Roast both trays until tender, 20-25 mins.
While the veggies are cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
In a small bowl, combine the dill & parsley mayonnaise with a splash of water. Season to taste.
In a large bowl, combine the baby spinach leaves, fetta cubes, cooked carrot, beetroot, zucchini and onion. Add a small drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
Divide the roast veggie toss and cauliflower between plates. Sprinkle over the toasted almonds. Drizzle the dill and parsley dressing to serve.