Smokey Parmesan-Crumbed Cauliflower
with Fries & Garden Salad
Try our new trick for crumbed cauliflower, where smokey aioli acts as the glue for a flavourful mix of panko breadcrumbs, spices and Parmesan. Serve with crispy potato fries and fresh salad for a rustic homemade meal with a whole lot of attitude!
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.
Ingredients
2
potatoes
1 portion
cauliflower
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
Aussie spice blend
1 sachet
garlic & herb seasoning
1 packet
grated Parmesan cheese
(Contains Milk;)
1
cucumber
1
tomato
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed salad leaves
Not included in your delivery
olive oil
2 tsp
water
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until golden and tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time.
While the fries are baking, cut the cauliflower into 2cm florets. In a medium bowl, add 1/2 the smokey aioli. On a plate, combine the panko breadcrumbs, Aussie spice blend, garlic & herb seasoning, grated Parmesan cheese and a good drizzle of olive oil. Toss the cauliflower in the smokey aioli until well coated. Coat a handful of cauliflower in the breadcrumb mixture, then transfer to a second oven tray lined with baking paper. Repeat with the remaining cauliflower.
Spread the cauliflower out in a single layer and bake until golden, 20-25 minutes.
TIP: It’s OK if some of the panko crust falls off!
While the cauliflower is baking, thinly slice the cucumber into half-moons. Roughly chop the tomato. In a small bowl, combine the remaining smokey aioli and the water. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside.
In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people), then season with salt and pepper. Add the mixed salad leaves, cucumber and tomato and toss to coat.
Divide the smokey Parmesan-crumbed cauliflower, fries and garden salad between plates. Drizzle the smokey aioli over the cauliflower. Sprinkle the flaked almonds over the salad.
