Mexican Spiced Cauliflower
with Charred Corn & Black Bean Slaw & Fetta
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Fetta Cheese
1 packet
Black Beans
1 packet
Slaw Mix
1
Cauliflower
1 packet
Mayonnaise
(Contains: Eggs;)
1
Corn
1
Lime
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper. Add the Mexican fiesta spice blend (see ingredients list), a good drizzle of olive oil and toss to coat. Arrange in a single layer, then roast for 20-25 minutes or until tender.
Drain and rinse the black beans (see ingredients list). Zest the lime to get a pinch then slice into wedges Slice the kernels off the corn cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere! Add the slaw mix and black beans to a large bowl. Set aside.
Heat a large frying pan over a high heat. Once hot, add the corn kernels and cook for 4-5 minutes, or until lightly browned. Transfer to the bowl with the slaw. TIP: Cover the pan with a lid if the kernels are jumping out.
Add the lime zest, mayonnaise and water (for the mayo) to a small bowl with a squeeze of lime juice. Season with salt and pepper and mix well.
Add a squeeze of lime juice to the large bowl with the slaw. Drizzle with a little olive oil and season generously with salt and pepper. Toss to combine.
Divide the black bean slaw between bowls and drizzle with the lime mayonnaise. Top with the Mexican cauliflower and crumble over the fetta. Serve with remaining lime wedges.
