Mexican Spiced Cauliflower Bowl
with Cheesy Sweet Potato Wedges & Rainbow Slaw- Soy
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1
Cauliflower
1 packet
Coriander
2
Garlic
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Slaw Mix
1
Tomato
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Sweet Potato
1
Corn
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and return to the oven until melted.
While the sweet potato is the oven, peel garlic and crush using the flat side of a knife. Cut the cauliflower into small florets.
SPICY! The spice blend is spicy, use less if you're sensitive to heat! Cut the corn cob in half. Place the garlic, cauliflower, and corn cob on a second lined oven tray with the Tex Mex spice blend. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender and golden, 15-20 minutes.
Roughly chop the tomato and coriander. Slice the lemon into wedges. In a large bowl, combine the slaw mix, white wine vinegar and a drizzle of olive oil. Season and toss to coat. Set aside. In a small bowl, combine the mild chipotle sauce and mayonnaise.
Add the tomato and coriander to the bowl. Drizzle with olive oil and toss to combine. Season to taste.
Divide the cheesy sweet potato wedges, slaw, Mexican cauliflower and tomato salsa between bowls. Drizzle with the chipotle mayonnaise. Serve with the lemon wedges. Enjoy! TIP: Serve with everything tossed together if you prefer!
