Roast Cauliflower and Loaded Veggie Rice with Salmon
with chilli paste and aioliCalories
:
1033 kcalProtein
:
46.9g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Egg
- Mustard
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Red Kidney Beans
150 grams
Rice
1 sachet(s)
Vegetable Stock
20 grams
Amarillo Chilli Paste
1 sachet(s)
Mango Chutney
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
200 grams
Salmon Fillet
(Contains: Fish)
300 grams
Cauliflower Florets
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)4322 kJ
Energy (kcal)1033 kcal
Fat36.5 g
of which saturates5.2 g
Carbohydrate123.3 g
of which sugars25.9 g
Dietary Fiber19.8 g
Protein46.9 g
Cholesterol80 mg
Salt4.9 g
Potassium669.1 mg
Calcium56.2 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the cauliflower onto a lined baking tray.
- Drizzle with oil, season with the Central American spice, then toss to coat. Spread them out in a single layer.
- When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
- Add the salmon for the final 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
2
- Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Halve, peel and chop the onion into small pieces.
- Drain and rinse the kidney beans in a sieve.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion and bell pepper, fry stirring occasionally until softened, 6-8 mins. Season with salt and pepper.
4
- When the veg in the pan has softened, add the garlic. Fry for 1 min.
- Stir in the beans and rice. Add the stock and 300ml water (per 2P)
- Bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).
5
- Once the rice has cooked, stir in the amarillo chilli paste and a knob of butter.
- When the cauli has roasted toss together with the mango chutney until well coated.
6
- Divide the rice and beans between bowls.
- Top with the cauliflower and salmon.
- Drizzle with the aioli to finish.
