Parmesan-Crumbed Cauliflower Bites
with Potato Fries & Apple-Almond Salad
Try our new trick for crumbed cauliflower, where garlic aioli acts as the glue for a flavourful mix of panko breadcrumbs, spices and sharp Parmesan. Serve with hand cut fries and an almond-adorned salad for a hearty meal with a whole lot of attitude!
This recipe is under 650kcal per serving.
We’ve replaced the cucumber in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
potato
1 packet
cauliflower
1 packet
garlic aioli
(Contains Egg;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
All-American spice blend
1 sachet
garlic & herb seasoning
1 packet
Parmesan cheese
(Contains Milk;)
1
apple
1
carrot
1 packet
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, cut cauliflower into small florets. • In a medium bowl, add half the garlic aioli. In a second medium bowl, combine panko breadcrumbs, all-American spice blend, garlic & herb seasoning, Parmesan cheese and a good drizzle of olive oil. • Toss a handful of cauliflower in the aioli until well coated. Transfer to breadcrumb mixture and toss to coat. Transfer to a second lined oven tray, then repeat with remaining cauliflower. • Spread cauliflower out in a single layer. Bake until golden, 20-25 minutes.
TIP: Cut the cauliflower to the correct size so it cooks in the allocated time.
• While the cauliflower is baking, thinly slice apple into wedges. • Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, apple and carrot. Toss to coat. • In a small bowl, combine remaining aioli with a splash of water.
• Divide Parmesan-crumbed cauliflower, potato fries and apple salad between plates. Dollop remaining aioli over cauliflower. • Sprinkle flaked almonds over salad to serve. Enjoy!
