Tray-Baked Cauliflower Souvlaki Bowls
with Lemony Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
370 /serving
Our Weekend on Mykonos seasoning is just what you need for a no-fuss weeknight spread. Freshness, fun and familiar flavours emanate from an array of sweet peppers, potatoes and cauliflower florets. It pops with briny capers and fronds of dill over lemon sour cream.
We will send you:
- 200g Cauliflower florets
- 1 Sweet pepper
- 1 Lemon
- 14g Dill
- 1 Onion (or shallot)
- 450g Potatoes
- 10g Capers
- 43ml Sour cream
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
9 g
Saturated Fat
3 g
Sodium
330 mg
Total Carb
67 g
Sugars
14 g
Protein
11 g
Fibre
11 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss the potatoes and cauliflower (halve if large) with a drizzle of oil, ⅔ of the spices and S&P (use 2 sheet pans for 4 portions).
- Roast, stirring halfway, 10 to 12 min., until partially cooked.
Mise en place
- Meanwhile, zest and quarter the lemon.
- Halve, core and medium-dice the sweet pepper.
- Halve, peel and medium-dice the onion.
- In a medium bowl, combine the sweet pepper, onion, capers, a drizzle of oil, the remaining spices and S&P.
- Pick the dill fronds off the stems.
Finish the traybake
- When the traybake is partially cooked, add the sweet pepper-onion mixture.
- Roast, stirring halfway, 10 to 12 min., until the vegetables are tender.
- Switch the oven to broil, 2 to 3 min., until beginning to brown.
- Sprinkle with the lemon zest.
Make the lemony sour cream
- Meanwhile, in a small bowl, combine the sour cream, juice of ½ the lemon wedges, 1 tsp water (double for 4 portions) and S&P.
Plate your dish
- Spread the lemony sour cream out in a circular motion along the side of your bowls.
- Top with the traybake.
- Garnish with the dill and remaining lemon wedges. Bon appétit!
