Louisiana Spiced Cauliflower & Kumara Bowl
with Chipotle Slaw, Corn Salsa & Lemon Yoghurt
For a vegetarian meal that that brings together nostalgia and nutrition, try these golden nuggets of roasted cauliflower alongside chunks of kumara and a creamy chipotle slaw. Take caution, these moreish cauli-bites will become your new obsession!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Red Kumara
1 portion
cauliflower
1 sachet
Louisiana spice blend
½ tin
sweetcorn
1
carrot
1 bunch
coriander
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
Shredded Cabbage Mix
1 packet
Mild Chipotle Sauce
Not included in your delivery
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Divide the kumara, cauliflower and Louisiana spice blend between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, drain the sweetcorn (see ingredients). Grate the carrot. Roughly chop the coriander. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the lemon zest and 1/2 the Greek-style yoghurt. Set aside.
Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the corn kernels are "popping out."
In a second medium bowl, combine the shredded cabbage mix, carrot, remaining yoghurt and mild chipotle sauce. Season with salt. Set aside. TIP: Some like it hot, but if you don't, just hold back on the chipotle sauce.
Add the coriander, a generous squeeze of lemon juice and a drizzle of olive oil to the charred corn. Season with salt and pepper. Toss to combine.
Divide the Louisiana spiced cauliflower and kumara between bowls. Serve with the chipotle slaw and the charred corn salsa. Top with the lemon yoghurt. Serve with any remaining lemon wedges.