HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFalafel & Roast Cauliflower Bowl
Falafel & Roast Cauliflower Bowl

Falafel & Roast Cauliflower Bowl

with Couscous & Plant-Based Pesto Aioli

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

Tags:QuickQuick PrepPlant Based
Allergens:GlutenTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 portion



red onion

1 packet



1 sachet

vegetable stock powder

1 tub

spinach falafel

(May be present Sesame, Egg, Gluten, Milk, Soy)

1 packet

plant-based basil pesto

(ContainsTree NutsMay be present Egg, Milk)

1 packet

plant-based aioli

1 bag

baby spinach leaves

1 packet

flaked almonds

(ContainsTree NutsMay be present Sesame, Milk, Soy, Peanuts)

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

¼ cup

white wine vinegar

¾ cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2963 kJ
Fat50.6 g
of which saturates2.9 g
Carbohydrate54.8 g
of which sugars17.5 g
Protein21.7 g
Sodium2273 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot into half-moons. Cut cauliflower into small florets. • Place prepped veggies on a lined oven tray. Sprinkle with Nan’s special seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 15-20 minutes.


• 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 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside. • Boil the kettle. In a medium bowl, combine couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate. Set aside for 5 minutes.


• Using your hands, break each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan over a medium-high heat, add enough olive oil to coat the base of the pan. Once hot, cook falafel, turning occassionally, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt. • While falafel is cooking, combine plant-based basil pesto, plant-based aioli and a drizzle of water in a small bowl. Season to taste.


• Drain pickled onion. • To the bowl with the couscous, gently stir in the baby spinach leaves and roasted cauliflower and carrot. Season to taste, then divide between bowls. • Top with falafel. Drizzle with plant-based pesto aioli. Serve with pickled onion and sprinkled with flaked almonds.