Roasted Cauliflower Salad

with Garlic Croutons and Corn
Garlic croutons, apple cider dressing, healthy vegetables and greens...need we say more?
Cals 829 · Prot 17 · Carbs 80 · Fat 55
Vegan
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30 min
Roasted Cauliflower Salad with Garlic Croutons and Corn
Garlic croutons, apple cider dressing, healthy vegetables and greens...need we say more?
Cals 829 · Prot 17 · Carbs 80 · Fat 55
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Cauliflower
Cauliflower
400 Grams
Maple syrup
20 ML
Marmite
8 Grams
Olive oil
1 Tbsp
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Salad
Sweet corn kernels
145 Grams
Red radish
125 Grams
Cucumber
1 Piece
Lollo salad mix
100 Grams
Dressing
Apple cider vinegar
15 ML
Brown sugar
5 Grams
Dijon mustard
6 Grams
Olive oil
4 Tbsp
Croutons
Ciabatta
1 Piece
Salted vegan butter
125 Grams
Garlic powder
2 Grams
Dried oregano
2 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Serve the cauliflower to the side if you don't like to mix your sweet and savouries!

Pro tip

Tear the lettuce leaves with your hands if they are too big.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast cauliflower

1 Roast cauliflower

Preheat the oven to 200°C/180°C fan. Chop or break the cauliflower into bite-size pieces. Combine the maple syrup, marmite, olive oil, smoked paprika and salt in a bowl. Add the cauliflower to the marinade and toss. Place the cauliflower onto a lined baking tray and bake for 15-20 min or until tender and starting to brown.
Make croutons

2 Make croutons

Meanwhile, chop the ciabatta into cubes. Place onto a second lined baking tray. Add the butter to a bowl (use half if cooking for 2) and melt it in a microwave. Once melted, add the garlic powderoregano and a pinch of salt. Pour the butter over the cubed bread and toss until the bread is coated. Bake in the oven for 10 min or until golden and starting to crisp.
Prep

3 Prep

Meanwhile, drain the corn. Quarter the red radish. Chop the cucumber into half moons.
Make dressing

4 Make dressing

In a bowl, whisk together the vinegar, sugarsalt, crack of black pepper, Dijon mustard and olive oil. This is your dressing.
Serve

5 Serve

Toss the cornred radish, cucumber and lettuce in the dressing. Top with the croutons and cauliflower.

Tips for fussy eaters

Serve the cauliflower to the side if you don't like to mix your sweet and savouries!

Pro tip

Tear the lettuce leaves with your hands if they are too big.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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