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Tandoori Roasted Cauliflower Salad

Tandoori Roasted Cauliflower Salad

with Pickled Onion, Chapati Chips & Raita

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As if roasted cauliflower wasn't delicious enough, we've coated it in a tandoori sauce that really takes it to the next level. To top it off, we've added chunks of roasted sweet potato, zingy pickled onion, cooling mint raita and crunchy chapati chips. You're welcome!

Tags:Low Calorie
Allergens:MilkTree NutsGluten

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.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 tub

tandoori paste

1 packet

Greek-style yoghurt

(ContainsMilk)

1 unit

sweet potato

½ unit

red onion

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 clove

garlic

1 unit

cucumber

1 unit

tomato

1 bunch

mint

2 unit

chapati wraps

(ContainsGlutenMay be present Soy)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp

salt (for the veggies)

¼ cup

white vinegar

¼ cup

water

1 tsp

salt (for the onion)

1 tsp

sugar

1 tsp

balsamic vinegar (for the salad)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2180 kJ
Fat24.3 g
of which saturates3.6 g
Carbohydrate50.6 g
of which sugars21 g
Dietary Fibre0 g
Protein18.6 g
Cholesterol0 mg
Sodium1150 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. In a large bowl, combine the tandoori paste, 1/2 the Greek yoghurt, the salt (for the veggies) and a generous drizzle of olive oil. Add the cauliflower and toss well to coat. Spread the cauliflower on an oven tray lined with baking paper. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato on a second oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast both veggies until tender, 20-25 minutes. Set aside to cool slightly.

2

While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar (for the onion), water, salt (for the onion) and sugar. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, until golden, 3-4 minutes. Transfer to a small bowl.

3

Finely chop the garlic (or use a garlic press). Grate a chunk of cucumber (2cm for 2 people / 4cm for 4 people), then roughly chop the remainder. Roughly chop the tomato. Pick the mint leaves, then finely chop. In a medium bowl, combine the remaining Greek yoghurt, grated cucumber, mint, a pinch of garlic, a generous pinch of salt and pepper and a drizzle of olive oil.

4

Cut the chapati wraps (see ingredients list) into bite-sized pieces. Place on a third oven tray lined with baking paper and drizzle with olive oil. Add the remaining garlic, a generous pinch of salt and pepper and toss well to coat. Spread in a single layer and bake until golden, 5 minutes

5

In a large bowl, combine the balsamic vinegar (for the salad), olive oil (1 tbs for 2 people / 2 tbs for 4 people), a generous pinch of salt and pepper, mixed salad leaves, cooled sweet potato, cucumber, tomato and chapati chips. Toss well to combine. TIP: Toss the salad just before serving to keep the leaves and chapati crisp.

6

Drain the pickled onion. Divide the salad between plates and top with the tandoori roasted cauliflower, pickled onion and cucumber and mint raita. Sprinkle with the slivered almonds.