Mexican Charred Cauliflower & Crunchino Salad

Name: Mexican Charred Cauliflower & Crunchino Salad with Crispy Rice & Creamy Chipotle Dressing
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Cauliflower; 1 sachet Mexican Fiesta Spice Blend; 1 Cucumber; 2 Capsicum; 1 Tomato; 1 packet Mild Chipotle Sauce; ½ packet Jasmine Rice; 1 Gourmet Leaf Mix; 1 packet Coriander; 1 drizzle olive oil; 2 tbs Mayonnaise; 1 tbs honey; 1 drizzle white wine vinegar

with Crispy Rice & Creamy Chipotle Dressing

3.9

(99)

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These roasted cauliflower florets are bringing some heat to dinner tonight! Doused with our flavour-packed Mexican Fiesta spice blend, then doused in sticky honey, this is no boring veggie toss. Paired with a dreamy avocado salad and a creamy chipotle dressing, we've packed flavour into every corner of this meal.

Allergens:

Soy

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Cauliflower

1 sachet

Mexican Fiesta Spice Blend

1

Cucumber

2

Capsicum

1

Tomato

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

½ packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1

Gourmet Leaf Mix

1 packet

Coriander

Not included in your delivery

1 drizzle

olive oil

2 tbs

Mayonnaise

(Contains: Eggs;)

1 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories472 kcal

Energy (kJ)1970 kJ

Fat16.3 g

of which saturates2.5 g

Carbohydrate71.5 g

of which sugars22.7 g

Dietary Fibre17 g

Protein9.5 g

Cholesterol4 mg

Sodium891 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Stor kastrull

Cooking Steps

1

Preheat oven to 220°C/200°C fan-forced.
Chop cauliflower into small florets.
Place on a lined oven tray and sprinkle over Mexican fiesta spice blend, drizzle with olive oil and toss to coat.
Roast until tender and brown around edges, 20-25 minutes.
In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.

2

Meanwhile, boil the kettle.
Half-fill a large saucepan with boiling water.
Add jasmine rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes.
Drain, rinse with warm water and return to saucepan
with the soy sauce and a drizzle of olive oil. Stir
until well combined.

3

Set your air fryer to 200°C. Spread rice evenly in a
foil-lined air fryer basket and cook for 8 minutes,
shaking the basket halfway through, until golden
and crispy. Cook in batches if needed.

TIP: No air fryer? Preheat oven to 240°C/220°C
fan-forced. Spread rice evenly on a lined oven tray.
Bake for 20 minutes, tossing rice halfway through,
until golden and crispy.

4

Meanwhile, roughly chop cucumber and tomato.
Thinly slice crunchino.
In a small bowl, combine mild chipotle sauce and mayonnaise.

5

When the cauliflower has roasted, in a large bowl, combine cucumber, crunchino, gourmet leaf mix, crispy rice and a drizzle of white wine vinegar and olive oil. Season to taste.

6