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Mexican Recipes

Mexican Charred Cauliflower & Avocado Salad

Mexican Charred Cauliflower & Avocado Salad

Mexican Charred Cauliflower & Avocado Salad

with Creamy Chipotle Dressing

Get up to $200 off!

This week's special ingredient is avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. When paired with some spiced cauliflower and a chipotle dressing of your dreams, this avo salad will definitely become a regular!

Tags:

Veggie

•Spicy

Allergens:

Soy

•Eggs

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Mexican Fiesta Spice Blend

1

Spring Onion

1 packet

Mild Chipotle Sauce

1

Cucumber

1

Avocado

1

Cauliflower

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

2 tbs

Mayonnaise

1 drizzle

white wine vinegar

Nutritional Values

Calories211 kcal

Energy (kJ)884 kJ

Fat85.3 g

of which saturates13.4 g

Carbohydrate24.5 g

of which sugars21 g

Dietary Fibre6.8 g

Protein6 g

Cholesterol42 mg

Sodium1460 mg

Trans Fat0.2 g

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

Roast the cauliflower

1

• Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle over Mexican Fiesta spice blend 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.

Get prepped

2

• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a small bowl, combine mild chipotle sauce and the mayonnaise.

Toss the salad

3

• In a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil.
• Season with salt and pepper to taste.

Finish & serve

4

• Divide avocado salad between plates.
• Top with Mexican charred cauliflower.
• Drizzle over creamy chipotle dressing.
• Sprinkle over spring onion to serve. Enjoy!

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