with Parmesan & Salad
Mild chorizo adds instant charm to a trayful of cauliflower and carrot in this no-fuss recipe, imparting a lovely salty and smokey flavour. The sweet bursts of tomato along with the peppery rocket in the salad are perfect for balancing out the richness. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Cauliflower
1 portion
Carrot
1
Mild chorizo
1 packet
Tomato
1
White wine vinegar
1 drizzle
Mixed leaves
1 bag
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 carrot into bite-sized chunks. Slice chorizo into thick rounds. • Place cauliflower on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend, tossing to coat. Roast until browned and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the cauliflower between two trays.
• When cauliflower has 15 minutes remaining, remove tray from oven. • Add chorizo and carrot to tray. Sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese has melted, 10-15 minutes.
• While traybake is finishing, roughly chop tomato. • In a medium bowl, combine a drizzle white wine vinegar and olive oil. Season with salt and pepper. • Just before serving, add tomato and mixed leaves. Toss to coat.
• Divide cheesy chorizo and veggie traybake and the spinach, rocket and tomato salad between plates. • Serve with a dollop of mayonnaise.
2477
kJ
Energy (kJ)
40.5
g
Fat
13
g
of which saturates
18.1
g
Carbohydrate
12.7
g
of which sugars
9.6
g
Dietary Fibre
37.7
g
Protein
2202
mg
Sodium
