Roast Cauliflower, Chorizo & Goat Cheese Salad
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Roast Cauliflower, Chorizo & Goat Cheese Salad

Roast Cauliflower, Chorizo & Goat Cheese Salad

with Israeli Couscous & Dill-Parsley Mayo

Like a soft teddy bear, tonight’s dish is fluffy and calming. Tufts of roasted cauliflower and other warm veggies poke out of a golden Israeli couscous, mixed with chorizo and creamy goat cheese on top, it will be like eating a very tasty cloud.

Allergens:
Gluten
Almond
Milk
Egg
Soy

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1 portion

cauliflower

1

Brown Onion

1 sachet

Middle Eastern Seasoning

1 packet

Israeli couscous

(Contains Gluten; )

1 sachet

vegetable stock powder

1 packet

flaked almonds

(Contains Almond; )

1 bag

Mixed Salad Leaves

½ packet

goat cheese

(Contains Milk; )

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 packet

Mild Chorizo

Not included in your delivery

olive oil

2 tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)3839 kJ
Fat53.3 g
of which saturates15.2 g
Carbohydrate70.7 g
of which sugars18.6 g
Protein37.3 g
Sodium2103 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

Baking Paper
Saucepan
Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Slice onion into wedges. Roughly chop mild chorizo.

2
2

• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with Middle Eastern seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of veggie roast time, place chorizo on the tray. Roast until lightly browned and cooked through, 10-15 minutes. Remove veggies from oven and set aside to cool slightly.

3
3

• While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil.

4
4

• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

5
5

• In a large bowl, combine mixed salad leaves, roasted veggies, chorizo, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.

6
6

• Divide roasted cauliflower, chorizo and Israeli couscous salad between bowls. Crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!