Salmon & Cheesy Smashed Mexican Cauliflower
with Charred Corn Salad, Zesty Aioli & Hot Sauce
Calories
:
816 kcalProtein
:
46.1g proteinPreparation Time
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
- Eggs
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Get ready for a flavour explosion as tender cauliflower is smashed, covered in cheese and roasted until bubbling, then served with charred corn. A double drizzle of zesty aioli and punchy hot sauce brings cool creaminess and a cheeky kick of heat to make veggies the absolute hero of dinner. We’ve replaced the lime in this recipe with lemon due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Cauliflower
1 sachet
Mexican Fiesta Spice Blend
1
Cheddar Cheese
(Contains: Milk)
1
Corn
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Mixed Salad Leaves
1
Hot Sauce
1
Lemon
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut cauliflower into small florets, then roughly chop the stalk.
- Place cauliflower on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat.
- Roast until just tender, 15 minutes.
2
- Meanwhile, cut corn cobs in half. Place on a second lined oven tray.
- Drizzle with olive oil and season with salt and toss to coat.
- Roast until tender and slightly charred, 15-20 minutes.
3
- Once cauliflower is done, remove tray from oven.
- Using the flat base of a bowl, crush cauliflower until about 1cm thick. Drizzle with olive oil and season with salt and pepper. Sprinkle with Cheddar cheese.
- Roast until cheese is golden and crisp, 12-15 minutes.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Patting the skin dry helps it crisp up in the pan!
4
- While cheese is melting, thinly slice cucumber into half-moons. Slice lemon into wedges.
- In a large bowl, combine lemon juice, garlic aioli, a drizzle of olive oil and season with salt and pepper.
5
- Once corn is done, when cool enough to handle, slice corn kernels from cob.
- To bowl with dressing, add charred corn, cucumber and mixed salad leaves.
- Toss to combine and season to taste.
6
- Divide charred corn salad betwen bowls.
- Top with salmon, cheesy Fiesta smashed cauliflower and drizzle over hot sauce to serve. Enjoy!
