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Roasted Cauliflower and Falafel Plate

Roasted Cauliflower and Falafel Plate

with Garlicky Roasted Red Pepper Hummus

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Golden, harissa-spiced cauliflower is coupled with crispy falafels in this Middle Eastern-inspired plate. Roasted red peppers add a delicious sweet quality to the hummus, which provides a creamy backdrop to all those earthy flavours!

Tags:VeggieOptional Spice
Allergens:Sesame/SésameSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

285 g

Cauliflower, florets

1 tbsp

Harissa Spice Blend

170 mL

Roasted Red Peppers

57 g

Hummus

(ContainsSesame/Sésame)

2 unit

Garlic, cloves

2 unit

Flatbread

(ContainsSoy/Soja, Wheat/Blé)

56 g

Baby Spinach

1 tbsp

Hot Sauce

1 unit

Lemon

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber16 g
Protein23 g
Cholesterol0 mg
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Whisk
Medium Bowl
Large Non-Stick Pan
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce.Garlic Guide for Steps 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut cauliflower into bite-sized pieces. Add cauliflower, Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender, 14-16 min.

2

While cauliflower roasts, drain roasted peppers, reserving liquid. Finely chop half the peppers, then cut remaining peppers into 1/4-inch slices. Peel, then mince or grate garlic. Juice half the lemon (whole lemon for 4 ppl). Add 1/2 tbsp lemon juice, 1/2 tbsp reserved roasted pepper liquid and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

3

Add hummus, chopped roasted peppers, 1/2 tbsp reserved pepper liquid (dbl for 4 ppl) and half the garlic to a medium bowl. (NOTE: Reference garlic guide.) Season with salt, then mash mixture against the side of the bowl with a fork for a smoother consistency.

4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. Pan-fry until golden-brown, 4-5 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)

5

While falafel cooks, arrange flatbreads on an unlined baking sheet. Brush with 1/2 tbsp oil (dbl for 4 ppl). Sprinkle with remaining garlic and season with salt and pepper. Once cauliflower is done, remove from the oven and set aside, then switch oven to high broil. When hot, broil flatbreads in the middle of the oven until golden-brown, 2-3 min. (NOTE: For 4 ppl, use 2 baking sheets. Broil flatbreads in the middle of the oven one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)

6

Carefully cut flatbread into quarters. Add spinach and sliced peppers to the large bowl with vinaigrette. Toss to combine. Divide salad, roasted cauliflower and falafel between plates. Drizzle hot sauce over falafel. Serve flatbread and roasted pepper hummus alongside for dipping. (TIP: We recommend spreading roasted pepper hummus on everything!)