![[Easy] Low-Carb Baked Aussie Cauliflower](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/low-carb-baked-aussie-cauliflower-bc1cd6c7-e5799410.jpg)
[Easy] Low-Carb Baked Aussie Cauliflower
with Roast Veggie Toss & Dill & Parsley Dressing
- Eggs
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Zucchini
1 sachet
Aussie Spice Blend
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Cauliflower
1
Carrot
1
Beetroot
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into 2cm chunks. Cut the beetroot 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 to the spice mixture and toss to coat.
Place the carrot, beetroot, zucchini and onion onto a lined oven tray. Sprinkle over the garlic and herb seasoning, drizzle with olive oil and season with salt. Toss to coat. Place the cauliflower on another lined oven tray. Pour over any remaining spice mixture from the bowl. Roast both trays until tender, 20-25 minutes.
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, 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. Serve with the dill and parsley dipping sauce.
