Mexican Charred Cauliflower & Avocado Salad
with Creamy Chipotle Dressing
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Avocado
1
Spring Onion
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Cauliflower
1 sachet
Mexican Fiesta Spice Blend
1
Cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs;)
1 tbs
honey
1 drizzle
white wine vinegar
Cooking Steps
• 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.
• 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.
• 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.
• Divide avocado salad between bowls. Top with Mexican charred cauliflower. • Drizzle over creamy chipotle dressing. Sprinkle over spring onion. Enjoy!
