Un-bear-lievable Uchucuta Inspired Cauliflower Salad
with Smashed Potatoes, Peanuts and Soured Cream
Discover the traditional Peruvian salsa uchucuta, made with local herbs for a slightly sour and spicy sauce. This version with mint and lemon makes an easier sauce without the heat, instead spicing up the roasted cauliflower for a truly splendid salad.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Cauliflower
1 bunch(es)
Mint
1 unit(s)
Lemon
160 grams
Sweetcorn
1 sachet(s)
Central American Style Spice Mix
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
50 grams
Greek Style Salad Cheese
(Contains Milk)
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel).
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, cut the cauliflower into florets (like small trees), halving any large ones.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Cut the lemon into wedges. Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
While the sweetcorn chars, pop the cauliflower onto a baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat. Spread the florets out in a single layer.
Roast on the middle shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, in a large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts).
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.
When the cauliflower is roasted, drizzle over the honey (see pantry for amount) and toss to coat.
When everything's ready, add the cauliflower, sweetcorn, peanuts and half the mint to the lemon dressing.
Crumble in the Greek style cheese, season with salt and pepper, then toss everything together.
Share the roasted cauli salad between your plates. Drizzle over the soured cream and sprinkle with the remaining mint.
Serve the smashed potatoes alongside.
Serve with any remaining lemon wedges for squeezing over.
Enjoy!
