Spiced Cauliflower Toss & Cheesy Croutons
with Onion Chutney, Herby Mayo & Almonds
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
Carrot
1
Cauliflower
1 sachet
All-American Spice Blend
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Milk, Sesame, Soy, Eggs, Sulphites, Lupin, Almond.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Garlic & Herb Seasoning
1
Zucchini
packet
Spinach & Rocket Mix
1 packet
Onion Chutney
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 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 spinach & rocket mix, 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.
