Dukkah Roasted Cauliflower Toss

Name: Dukkah Roasted Cauliflower Toss with Minty Lemon Yoghurt
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 portion cauliflower; 1 unit red onion; 400 g sweet potato; olive oil; 1 sachet dukkah; 1 tub Greek-style yoghurt; 1 bunch mint; ½ unit lemon; 1 bag rocket leaves; 1 packet sunflower seeds; ½ tsp salt

with Minty Lemon Yoghurt

Up to 180$ + Free Treats / Extras for Life

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

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 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, Peanuts, 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

Nutritional Values

per serving

Calories2130 kcal

Fat26.4 g

of which saturates4.5 g

Carbohydrate44.7 g

of which sugars24.6 g

Protein17.8 g

Sodium445 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Chopping board

•Baking Paper

•Baking Tray

•Bowl

•Spoon

•Large Bowl

Cooking Steps

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.