Spiced Cauliflower Toss & Cheesy Croutons
with Onion Chutney, Herby Mayo & Almonds
- Gluten
- Soy
- Wheat
- Almond
- Eggs
- Milk
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Soy
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Toss a trayful of perfectly spiced veg with peppery greens and caramelised onion chutney. Top with Parmesan-spiked croutons, our dill and parsley mayo for creaminess, plus almonds for extra crunch, and you have a vego dish sure to win everyone over. This recipe is under 650kcal per serving. The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 portion
cauliflower
1
carrot
1
zucchini
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 sachet
garlic & herb seasoning
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
mixed leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 packet
caramelised onion chutney
1 sachet
All-American spice blend
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220oC/200oC fan-forced. • Cut cauliflower into small florets. Cut carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast until tender and browned around the edges, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, cut or tear ciabatta into bite-sized chunks. • Place on a second lined oven tray, then drizzle with olive oil and sprinkle with garlic & herb seasoning. Toss to coat. • Sprinkle with the grated Parmesan cheese. • Bake until golden, 5-8 minutes.
TIP: Adding enough olive oil ensures the croutons get crunchy and golden!
• To slightly cooled roast veggie tray, add mixed leaves, caramelised onion chutney and a drizzle of white wine vinegar. • Toss to combine.
• Divide spiced cauliflower toss between plates. • Top with cheesy croutons and a drizzle of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious mix of flavours, with some finding it had a nice smokey BBQ taste with sweetness and tang from the chutney.
- Ease of prep: Customers appreciated how quick and easy it was to make, with some enjoying that it could all be done in the oven.
- Suggestions: Several suggested reducing the amount of croutons and adding more vegetables or a protein like quinoa or tofu for substance.
- Portions: Some found it light and still felt hungry afterwards, while others thought it was filling for a vegetarian meal.
- Texture: The dish offered a nice crunch from the croutons and almonds, complementing the roasted vegetables well.
