Spiced Cauliflower & Goat Cheese Salad
with Pearl Couscous & Almonds
The key to making a killer salad? Having a mixture of flavours and textures to keep your tastebuds happy, and enough hearty ingredients to leave your belly feeling satisfied. This one ticks all those boxes, and then some!
This recipe is under 650kcal per serving.
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 portion
cauliflower
1
potato
1
red onion
1 sachet
chermoula spice blend
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
½ tbs
honey
½ tbs
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the potato into small chunks. Cut the red onion into thick wedges.
Place the prepped veggies on a lined oven tray. Drizzle with some olive oil from the marinated goat cheese packet (save the rest of the oil for the dressing!). Sprinkle with the souk market spice blend and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, heat drizzle of olive oil in a large saucepan over a medium-high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until the couscous is tender, 10-12 minutes. Drain, rinse and return to the pan. Add the vegetable stock powder and drizzle of olive oil. Stir to combine.
In a large bowl, combine the oil from the goat cheese packet (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Season to taste.
To the bowl with the dressing, add the mixed salad leaves, pearl couscous and slightly cooled roasted veggies. Gently toss to combine.
Divide the spiced cauliflower salad between plates. Crumble the goat cheese over the salad. Sprinkle with the flaked almonds to serve.