We've swapped wings for cauliflower, and slathered the florets in a killer honey-chipotle sauce. Complete with mildly spiced fries and a creamy, tangy slaw, this is a dish even meat lovers will approve.
This recipe is under 650kcal per serving
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.
mild chipotle sauce(ContainsSoy)
light sour cream(ContainsMilk)
Aussie spice blend(May be present Gluten)
All-American spice blend(May be present Gluten)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Sprinkle over the Aussie spice blend, season with salt and drizzle with olive oil. Toss to coat.
TIP: If your oven tray is crowded, divide between two trays.
Cut the cauliflower into small florets. In a medium bowl, combine the honey, mild chipotle sauce, all-American spice blend, a pinch of salt and some olive oil (1 tbs for 2 people / 2 tbs for 4 people). On a plate, combine the panko breadcrumbs and a good drizzle of olive oil. Toss the cauliflower in the honey-chipotle mixture until well coated. Press a handful of cauliflower into the breadcrumbs, turning to coat. Repeat with the remaining cauliflower.
Spread the crumbed cauliflower over a second lined oven tray. Bake the fries and cauliflower until tender, 20-25 minutes.
TIP: Spacing out the cauliflower helps it bake evenly!
While the fries and cauliflower are baking, finely chop the chives. In a small bowl, combine the light sour cream and 1/2 the chives.
Thinly slice the cucumber. In a large bowl, combine the cucumber, slaw mix, white wine vinegar and 1/2 the sour cream mixture. Add a pinch of salt and pepper, tossing to coat.
Divide the honey-chipotle cauliflower, spiced fries and sour cream and chive slaw between plates. Sprinkle with the remaining chives. Serve with the remaining sour cream and chive dressing.