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Spiced Cauliflower & Goat Cheese Salad

Spiced Cauliflower & Goat Cheese Salad

with Sweet Potato & Toasted Almonds

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3.5 / 4 Ratingout of 207 ratings
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We love the tender texture of pearl couscous, each grain holds its shape and easily handles bold flavours. Combine that with spiced roasted veggies, creamy goat cheese and fresh salad leaves and this is a salad to remember!

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, Soya, Sulphites)

1 cube

vegetable stock

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 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)2200 kJ
Fat17.2 g
of which saturates4.8 g
Carbohydrate68.7 g
of which sugars20.2 g
Protein18.6 g
Sodium760 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Lid
Medium Pan
Large Bowl
Medium Non-Stick 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 sweet potato (unpeeled) into 1cm chunks. Cut the cauliflower into small florets. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size to ensure that they cook in the allocated time.

Roast the veggies
Roast the veggies
2

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

Make the couscous
Make the couscous
3

While the veggies are roasting, bring the water to the boil in a medium saucepan. Add the pearl couscous to the saucepan of boiling water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Cover with a lid and reduce the heat to low. Cook for 8-10 minutes, or until just tender. Remove from the heat and allow to cool slightly with the lid off.

Make the dressing
Make the dressing
4

In a large bowl, combine some 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, then set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, for 2-3 minutes, or until golden

Toss the salad
Toss the salad
5

Add the mixed salad 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 toasted almonds.