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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.

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

2 tbs

Mayonnaise

1 tbs

honey

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

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. • Place cauliflower on a lined oven tray. 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

• 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 mayonnaise.

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.

4

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

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