Dukkah Roasted Cauliflower Toss
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Dukkah Roasted Cauliflower Toss

Dukkah Roasted Cauliflower Toss

with Minty Lemon Yoghurt

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.

Tags:
Veggie
Allergens:
Sesame
Almond
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 unit

red onion

400 g

sweet potato

1 sachet

dukkah

(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 tub

Greek-style yoghurt

(Contains Milk;)

1 bunch

mint

½ unit

lemon

1 bag

rocket leaves

1 packet

sunflower seeds

Not included in your delivery

olive oil

½ tsp

salt

sideBannerName

Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2130 kcal
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

Utensils

Knife
Chopping board
Baking Paper
Baking Tray
Bowl
Spoon
Large Bowl

Instructions

GET PREPPED
1

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.

COOK THE VEGETABLES
2

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.

MAKE THE MINTY YOGHURT
3

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.

MIX IT ALL TOGETHER
4

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.

ADD THE MINTY YOGHURT
5

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

SERVE UP
6

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