Falafel & Spiced Roast Cauliflower
with Couscous & Plant-Based Pesto Aioli
Plant-based ingredients bring out the best in each other in this new and noteworthy dish that's stick-to-your-ribs satisfying!
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 portion
cauliflower
½
red onion
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
plant-based aioli
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
parsley
1 sachet
Nan's special seasoning
1 packet
Italian dressing
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¾ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into half-moons. Cut cauliflower into small florets. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion, then set aside. • In a medium saucepan, combine the water and vegetable stock powder. Bring to the boil, then add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.
• Break each spinach falafel into quarters using your hands (don't worry if they crumble!). • In a large frying pan, heat some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a paper towel-lined plate. Season with salt. • While the falafel are cooking, combine plant-based basil pesto, plant-based aioli and a drizzle of water in a small bowl. Season to taste. • Fluff up couscous with a fork, then gently stir in baby spinach leaves, roasted veggies and Italian dressing. Season to taste.
• Drain pickled onion. • Divide spiced roast cauliflower couscous between bowls. Top with falafel. • Drizzle with plant-based pesto aioli. Tear over parsley leaves. Spoon over some pickled onion. Sprinkle with flaked almonds to serve. Enjoy!