HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Cauliflower & Goat Cheese Salad
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 read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion



sweet potato


red onion

1 sachet

Souk Market spice blend

(May be present Gluten)

1 tub

marinated goat cheese


1 packet

pearl couscous


1 cube

vegetable stock

1 packet

flaked almonds

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

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

1.25 cup


½ tbs

vinegar (balsamic or white wine)

½ tbs


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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