with Baby Spinach & Mayo
Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the mild baby spinach, the sweetness from the capsicum works to balance out the richness of the dish. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cauliflower
1 portion
Potato
1
Capsicum
1
Mild chorizo
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Mayonnaise
1 packet
Aussie spice blend
1 sachet
Grated Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower into small florets. Cut potato and capsicum into bite-sized chunks. Slice mild chorizo into thick rounds. • Place cauliflower and potato on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. Roast until browned and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• When potato and cauliflower have 15 minutes remaining, remove tray from oven. • Add capsicum and chorizo to tray. Sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.
• When chorizo and veggies are ready, add baby spinach leaves and a drizzle of white wine vinegar to the tray. • Toss to combine.
• Divide cheesy chorizo and veggie traybake between bowls or plates. • Serve with a dollop of mayonnaise.
2643
kJ
Energy (kJ)
40.6
g
Fat
13
g
of which saturates
17.7
g
Carbohydrate
12.8
g
of which sugars
37.7
g
Protein
2204
mg
Sodium
