Falafel & Spiced Roast Cauliflower

Name: Falafel & Spiced Roast Cauliflower with Couscous & Plant-Based Pesto Aioli
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 portion cauliflower; ½ red onion; ¼ cup white wine vinegar; 1 packet couscous; 1 sachet vegetable stock powder; ¾ cup water; 1 tub spinach falafel; 1 packet plant-based basil pesto; 1 packet plant-based aioli; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 bag parsley; 1 sachet Nan's special seasoning; 1 packet Italian dressing

with Couscous & Plant-Based Pesto Aioli

Get up to $200 off!

Plant-based ingredients bring out the best in each other in this new and noteworthy dish that's stick-to-your-ribs satisfying!

Tags:

Plant Based

•Easy Prep

Allergens:

Gluten

•Wheat

•Almond

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 portion

cauliflower

red onion

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

vegetable stock powder

1 tub

spinach falafel

(May be present: Soy, Sesame, Eggs, Gluten, Milk, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)

1 packet

plant-based basil pesto

(Contains: Almond; May be present: Eggs, Milk, Macadamia, Walnut, Cashew.)

1 packet

plant-based aioli

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Sesame, Milk, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Cashew.)

1 bag

parsley

1 sachet

Nan's special seasoning

1 packet

Italian dressing

Not included in your delivery

olive oil

¼ cup

white wine vinegar

¾ cup

water

Nutritional Values

Energy (kJ)3882 kJ

Fat53.9 g

of which saturates6.6 g

Carbohydrate79.3 g

of which sugars20.7 g

Protein24.9 g

Sodium2344 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into half-moons. Cut cauliflower into small florets. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 15-20 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion, then set aside. • In a medium saucepan, combine the water and vegetable stock powder. Bring to the boil, then add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.

• Break each spinach falafel into quarters using your hands (don't worry if they crumble!). • In a large frying pan, heat some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a paper towel-lined plate. Season with salt. • While the falafel are cooking, combine plant-based basil pesto, plant-based aioli and a drizzle of water in a small bowl. Season to taste. • Fluff up couscous with a fork, then gently stir in baby spinach leaves, roasted veggies and Italian dressing. Season to taste.

• Drain pickled onion. • Divide spiced roast cauliflower couscous between bowls. Top with falafel. • Drizzle with plant-based pesto aioli. Tear over parsley leaves. Spoon over some pickled onion. Sprinkle with flaked almonds to serve. Enjoy!