Hearty Caesar Salad
with Smoky Roasted Sweet Potatoes & Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
The kingdom of Caesar is great, and it can accept many upstanding citizens into its folds. Here the classic salad gets beefed up with hearty veggies for a faintly fall feel. Chunks of sweet potatoes are roasted in a smoky-chili spice mix along with cauliflower turned to golden (and some garlic last minute, so it doesn’t burn). Lettuce, cucumber and croutons are on call for different kinds of crunch. That unctuously creamy vinaigrette will dive in, with a shower of Parmigiano Reggiano in its wake.
We will send you:
- 450g Sweet potatoes
- 15ml Minced garlic
- 200g Cauliflower florets
- 1 Cucumber
- 1 Head of lettuce
- 75ml Caesar vinaigrette
- 25g Croutons
- 25g Parmigiano Reggiano (contains rennet)
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Eggs, Milk, Mustard, Sesame, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
5 g
Sodium
1060 mg
Total Carb
70 g
Sugars
17 g
Protein
13 g
Fibre
12 g
Preparation
Roast the sweet potatoes & cauliflower
Preheat the oven to 450°F. Cut the sweet potatoes into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, 8 to 10 min., until partially cooked. Remove from the oven, stir and add the cauliflower, a drizzle of oil and S&P; toss well. Roast, 14 to 16 min., until golden brown and tender. In the final 2 min., add the garlic.
Mise en place
Meanwhile, roughly chop the lettuce. Thinly slice the cucumber.
Make the salad
In a large bowl, combine the vinaigrette, 1 tsp water (double for 4 portions), the remaining spices and S&P. Add the lettuce, sweet potatoes and cauliflower, cucumber and croutons; toss well.
Plate your dish
Divide the salad between your plates. Garnish with the cheese. Bon appétit!
