Spiced Cauliflower Toss & Cheesy Croutons
with Onion Chutney, Herby Mayo & Almonds
Toss a trayful of perfectly spiced veg with peppery greens and caramelised onion chutney. Top with Parmesan-spiked croutons, our dill and parsley mayo for creaminess, plus almonds for extra crunch, and you have a vego dish sure to win everyone over.
This recipe is under 650kcal per serving.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
carrot
1
zucchini
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
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 bag
mixed leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
caramelised onion chutney
1 sachet
All-American spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220oC/200oC fan-forced. • Cut cauliflower into small florets. Cut carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast until tender and browned around the edges, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, cut or tear ciabatta into bite-sized chunks. • Place on a second lined oven tray, then drizzle with olive oil and sprinkle with garlic & herb seasoning. Toss to coat. • Sprinkle with the grated Parmesan cheese. • Bake until golden, 5-8 minutes.
TIP: Adding enough olive oil ensures the croutons get crunchy and golden!
• To slightly cooled roast veggie tray, add mixed leaves, caramelised onion chutney and a drizzle of white wine vinegar. • Toss to combine.
• Divide spiced cauliflower toss between plates. • Top with cheesy croutons and a drizzle of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve.