Dukkah Roasted Cauliflower Toss
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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
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

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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.