Cauliflower Za’atar Bowl

Name: Cauliflower Za’atar Bowl
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 portion cauliflower; 2 tsp zaatar; 1 tbs olive oil; ⅔ cup jasmine rice; 1.5 cup water; ½ red onion; 1 clove garlic; 1 tin lentils; 1 carrot; 2 tbs currants; ½ bunch mint; ½ lemon; ½ block goat cheese

Up to 180$ + Free Treats / Extras for Life

White rice is all well and nice, but this week we’ve transformed it to include all of the colours of the rainbow! This recipe is chock full of exciting colours, textures and flavours – it’s like a carnival on your plate! Herby, onion-infused lentil and rice salad would be a good accompaniment with anything or even by itself, but when it gets together with caramelised pieces of za’atar coated cauliflower, that’s when you’ve got a real party on your hands.

Tags:

Egg Free

•Naturally Gluten-Free

•High Fiber

•Low Sodium

•Nut Free

•Under 30 Minutes

•Veggie

Allergens:

Sesame

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

2 tsp

zaatar

(Contains: Sesame;)

⅔ cup

jasmine rice

(May be present: Wheat, Gluten, Soy.)

red onion

1 clove

garlic

1 tin

lentils

carrot

2 tbs

currants

(May be present: Wheat, Gluten, Soy, Milk.)

½ bunch

mint

lemon

½ block

goat cheese

(Contains: Milk;)

Not included in your delivery

1 tbs

olive oil

1.5 cup

water

Nutritional Values

per serving

Calories1860 kcal

Fat14.5 g

of which saturates4.8 g

Carbohydrate51.2 g

of which sugars20.3 g

Protein20.1 g

Sodium223 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Grater

•Knife

•Peeler

•Sieve

•Baking Paper

•Baking Tray

•Saucepan

•Large Bowl

•Pan

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into florets. Finely slice the red onion and mint. Peel and crush the garlic, and peel and grate the carrot. Drain and rinse the lentils. Juice the lemon and crumble the chevre goat cheese.

Toss the cauliflower in the za’atar and half of the olive oil. Season generously with salt and pepper. Place on a lined oven tray in a single layer and cook for 25-30 minutes or until tender.

Meanwhile, place the Jasmine rice into a sieve and rinse it with water until the water becomes clear. Place the rice and water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until the rice is soft and water is absorbed.

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and garlic and cook, stirring, for 3 minutes or until softened. Add the lentils and rice and cook, stirring, for about 2 minutes or until they dry out a little. Transfer to a large bowl. Stir through the carrot, currants, mint and lemon juice.

To serve, divide the salad between bowls. Top with the za'atar cauliflower and crumbled over the chevre goat cheese.