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Spiced Cauliflower & Goat Cheese Salad

Spiced Cauliflower & Goat Cheese Salad

with Sweet Potato & Pearl Couscous

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3.6 / 4 Ratingout of 731 ratings
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The key to making a killer salad? Having a mixture of flavours and textures, and enough hearty ingredients to ensure you feel satisfied at the end. This one ticks all those boxes, and then some!

Tags:Low Calorie
Allergens:MilkGlutenTree Nuts
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

sweet potato

1 portion

cauliflower

1 unit

red onion

1 sachet

Souk Market spice blend

(May be presentGluten)

1 tub

marinated goat cheese

(ContainsMilk)

1 packet

pearl couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 cube

vegetable stock

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

vinegar (balsamic or white wine)

2 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2270 kJ
Fat16.6 g
of which saturates7.4 g
Carbohydrate69.8 g
of which sugars20.7 g
Protein22.9 g
Sodium1010 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time

Roast the veggies
Roast the veggies
2

Place the cauliflower, sweet potato and onion on an oven tray lined with baking paper. Add a drizzle of oil from the marinated goat cheese tub, the Souk Market spice blend and a generous pinch of salt and pepper. Toss to combine, then roast until tender, 20-25 minutes. Remove from the oven and set aside to cool slightly.

Make the couscous
Make the couscous
3

While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Set aside to cool slightly

Make the dressing
Make the dressing
4

In a large bowl, combine oil from the marinated goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Add a pinch of salt and pepper and mix well to combine. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

Toss the salad
Toss the salad
5

Add the baby spinach leaves, slightly cooled roast veggies and pearl couscous to the large bowl with the dressing and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve Up
Serve Up
6

Divide the roasted cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the flaked almonds.