Potato, Cauliflower & Thyme Gratin
with Tomato Salad & Almonds
A warm gratin at the end of the day can leave you feeling refreshed and relaxed. Sit back as the potato and cauliflower are roasting, then adding them to a creamy bacon sauce to bake in the oven until golden. You’ll get fuzzy feelings when it’s ready to serve.
This recipe is under 650kcal per serving.
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
potato
1 portion
cauliflower
1
Brown Onion
2 clove
garlic
1 bag
thyme
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 pinch
chilli flakes
1 sachet
vegetable stock powder
½ packet
Plant-Based Cream
(Contains Soy; )
1
tomato
1 bag
Mixed Salad Leaves
1 packet
flaked almonds
(Contains Almond; )
1 sachet
All-American Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
honey
1 drizzle
white wine vinegar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. • Toss to coat, then roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add flaked almonds to the tray to toast.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, thinly slice onion. • Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme, fine breadcrumbs and a pinch of chilli flakes (if using). Season with pepper.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add vegetable stock powder, plant-based cream (see ingredients), grated Parmesan cheese and a drizzle of white wine vinegar. Stir to combine. Season to taste.
• To the frying pan with the sauce, add roasted potato, cauliflower and almonds. Stir to coat, then transfer mixture to a baking dish. • Sprinkle evenly with the breadcrumb mixture. • Bake until golden, 5-7 minutes.
• While the gratin is baking, roughly chop tomato. • In a medium bowl, combine the honey and a drizzle of balsamic vinegar. Season, then add tomato and mixed salad leaves. Toss to coat.
• Divide potato, cauliflower and thyme gratin between bowls. Serve with tomato salad. Enjoy!