HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Roasted Cauliflower Toss
Dukkah Roasted Cauliflower Toss

Dukkah Roasted Cauliflower Toss

with Minty Lemon Yoghurt

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Cauliflower sometimes gets shunted to the back of the school photo – he’s not exactly a scene stealer. But dress him up in a little dukkah and give him a major role, and ta-da! Turns out little cauliflower is quite the star after all.

Allergens:SesameTree NutsMilk

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


1 unit

red onion

400 g

sweet potato

1 sachet


(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1 tub

Greek-style yoghurt


1 bunch


½ unit


1 bag

rocket leaves

1 packet

sunflower seeds

Not included in your delivery

olive oil

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2130 kJ
Fat26.4 g
of which saturates4.5 g
Carbohydrate44.7 g
of which sugars24.6 g
Dietary Fibre0 g
Protein17.8 g
Cholesterol0 mg
Sodium445 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Chop the cauliflower into small 2 cm florets. Slice the red onion into 2 cm thick wedges. Dice the sweet potato (unpeeled) into 1 cm cubes. Slice the lemon into wedges.


Place the cauliflower, red onion and sweet potato on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle over the dukkah. Add 1/2 of the salt (use suggested amount) and a pinch of pepper and toss to coat. Place in the oven to cook for 30-35 minutes, or until golden and tender. TIP: The veggies are cooked when they are easily pierced with a knife.


While the veggies are cooking, pick the mint leaves and roughly chop until you have 1 tbs for 2 people/2 tbs for 4 people. In a medium bowl, combine the Greek yoghurt, the remaining salt (use the suggested amount) and the mint. Squeeze over the juice from the lemon wedges and season to taste with a pinch of pepper. TIP: Add as much or as little as you like depending on your taste preference.


Remove the veggies from the oven and transfer to a large bowl. Add the rocket leaves and toss to combine. TIP: Toss just before serving to prevent the rocket leaves from wilting.


Just before serving, squeeze over the juice from the remaining lemon wedges (optional) and drizzle with the minty yoghurt.


Divide the dukkah roasted cauliflower toss between bowls and top with sunflower seeds. Garnish with the remaining mint leaves.