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Spiced Cauliflower & Goat Cheese Salad

Spiced Cauliflower & Goat Cheese Salad

with Sweet Potato & Toasted Almonds

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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:VeggieUnder 650kcal
Allergens:MilkGlutenTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

sweet potato

1

red onion

1 sachet

Souk Market spice blend

(May be present Gluten)

1 tub

marinated goat cheese

(ContainsMilk)

1 packet

pearl couscous

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 cube

vegetable stock

1 packet

flaked almonds

(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

1.25 cup

water

½ tbs

vinegar (balsamic or white wine)

½ tbs

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2005 kJ
Fat18.1 g
of which saturates4.9 g
Carbohydrate60.2 g
of which sugars17 g
Dietary Fibre0 g
Protein14.2 g
Cholesterol0 mg
Sodium757 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 size so they cook in time.

2

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

3

While the veggies are roasting, heat 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.

4

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. 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. Season with salt and pepper and mix well to combine.

5

Add the spinach & rocket mix, pearl couscous and slightly cooled veggies to the dressing and toss well to combine.

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.