Try our new trick for crumbed cauliflower, where garlic aioli acts as the glue for a flavourful mix of panko breadcrumbs, spices and sharp Parmesan. Serve with hand cut fries and an almond-adorned salad for a hearty meal that is equal parts comfy and cosy!
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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.
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
All-American Spice Blend
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Cauliflower
1
Red Apple
1
Carrot
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, cut cauliflower into small florets. • In a medium bowl, add half the garlic aioli. In a second medium bowl, combine panko breadcrumbs, All-American spice blend, garlic & herb seasoning, Parmesan cheese and a good drizzle of olive oil. • Toss a handful of cauliflower in the aioli until well coated. Transfer to breadcrumb mixture and toss to coat. Transfer to a second lined oven tray, then repeat with remaining cauliflower. • Spread cauliflower out in a single layer. Bake until golden, 20-25 minutes.
TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.
• While the cauliflower is baking, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, apple and carrot. Toss to coat. • In a small bowl, combine remaining aioli with a splash of water.
• Divide Parmesan-crumbed cauliflower, fries and apple salad between plates. • Sprinkle flaked almonds over salad to serve. Enjoy! • Serve with aioli.