Roast Cauliflower & Chickpea Salad
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Roast Cauliflower & Chickpea Salad

Roast Cauliflower & Chickpea Salad

Do you think you know cauliflower? You should think again. Roasting cauliflower florets is the ultimate way to prepare this seasonal veg and you’ll be amazed at the flavour transformation as it turns roasty and toasty after time spent in the oven. Be prepared – you’ll never view cauliflower the same way.

Allergens:
Milk

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.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

400 g

sweet potato

1 tin

chickpeas

1 sachet

Moroccan spice mix

1 clove

garlic

1 tub

Greek-style yoghurt

(Contains Milk;)

½

lemon

½ bag

rocket

Not included in your delivery

1 tbs

olive oil

1 tsp

honey

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1650 kcal
Fat11.2 g
of which saturates2.2 g
Carbohydrate49.7 g
of which sugars21.5 g
Dietary Fibre0 g
Protein16.8 g
Cholesterol0 mg
Sodium202 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Strainer
Baking Paper
Baking Tray
Small Bowl
Spoon
Whisk
Large Bowl

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into small florets and the sweet potato into 1 cm cubes. Drain and rinse the chickpeas. Leave the garlic unpeeled, juice the lemon, and wash the rocket.

Bake the veggies
2

Place the cauliflower, sweet potato and chickpeas onto a lined oven tray and toss in the olive oil and Moroccan spice mix. Season with salt and pepper. Place the unpeeled garlic clove on the tray too (you’ll use this for the dressing). Cook in the oven for 30 minutes, or until the sweet potato is tender and the cauliflower is golden and slightly charred on the edges.

Prepare the dressing
3

To make the dressing, stir together the Greek yoghurt, honey and lemon juice in a small bowl. Squeeze the roasted garlic clove out of the skin and into the dressing. Use the back of a spoon to break up the garlic and whisk to combine well. Adjust the consistency of the dressing with a little warm water if you like.

4

In a large bowl combine the rocket, cauliflower, sweet potato, and chickpeas. Stir through half of the dressing.

5

To serve, divide the warm roast cauliflower and chickpea salad between bowls and drizzle with the remaining dressing.