Mexican Spiced Cauliflower
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Mexican Spiced Cauliflower

Mexican Spiced Cauliflower

with Charred Corn & Black Bean Slaw & Feta

Add Mexican flavours (don’t forget to adjust your spice level to suit!) to roasted cauliflower and you’ll transform this classic vegetable into a flavour sensation! This colourful bowl is creamy, rich and crunchy – just like the best salads should be.

Allergens:
Soy
Egg
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

corn

(May be present Milk, Soy, Sesame. )

1 portion

cauliflower

½ tin

black beans

(Contains Soy; )

1 bag

slaw mix

1 unit

lime

1 tub

mayonnaise

(Contains Egg; )

1 sachet

Mexican Fiesta spice blend

½ packet

feta cheese

(Contains Milk; May be present Tree Nuts. )

2 unit

Kumara

Not included in your delivery

olive oil

1 tsp

water

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2810 kcal
Fat32.1 g
of which saturates5.5 g
Carbohydrate67.5 g
of which sugars20.4 g
Dietary Fibre0 g
Protein24.3 g
Cholesterol0 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Large Bowl
Sieve
Zester
Large Non-Stick Pan
Lid
Small Bowl

Cooking Steps

GET PREPPED
1

Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Cut the kumara (unpeeled) into 1cm pieces. Place the cauliflower and kumara on an oven tray lined with baking paper. Add the Mexican Fiesta spice blend and a good drizzle of olive oil and toss to coat. Arrange in a single layer, then roast for 20-25 minutes or until tender. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste!

CHAR CORN
2

While the cauliflower and kumara are roasting, drain and rinse the black beans (see ingredients list). Zest the lime to get a pinch then slice into wedges. Slice the kernels off the corn cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere!

COAT CAULIFLOWER
3

Heat a large frying pan over a high heat. Once hot, add the corn kernels and cook for 4-5 minutes, or until lightly browned. TIP: Cover the pan with a lid if the kernels are jumping out. Add the black beans and cook for 1-2 minutes, or until warmed through.

FRY CAULIFLOWER
4

In a large bowl, combine the slaw mix, cooked corn and black beans. Add a squeeze of lime. Drizzle with a little olive oil and season generously with salt and pepper. Toss to combine.

BRING TOGETHER
5

In a small bowl, combine the lime zest, mayonnaise and water with a squeeze of lime juice. Season with salt and pepper.

SERVE UP
6

Divide the black bean slaw between bowls and drizzle with the lemon mayo. Top with the Mexican cauliflower and kumara, and crumble over the feta (see ingredients list). Serve with the remaining lime wedges.