Roasted Cauliflower and Falafel Plate
with Garlicky Roasted Red Pepper Hummus
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit
Falafel
285 g
Cauliflower, florets
1 tbsp
Harissa Spice Blend
170 mL
Roasted Peppers
57 g
Hummus
(Contains Sesame)
2 unit
Garlic, cloves
2 unit
Flatbread
(Contains Soy, Gluten)
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
Utensils
Cooking Steps
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.
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.
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.
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.)
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!)
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!)
