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Half Serve Chargrilled Cauliflower with Fried Butter Beans and Pumpkin Hummus

I have been making this gorgeous vegetarian dish since.........well let's just say a long time. It has been used as a starter to a main meal, a wholesome main meal with the inclusion of crunchy corn chips to scoop up the goodness of the pumpkin hummus and to cater to hungry mouths at lunchtime where I spooned it into wholemeal wraps. Small: Approx 250-300g Preparation, Cooking, and Serving Instructions. Keep Refrigerated. Can be eaten warm or cold. Microwave: Loosen tray lid. Heat on high until steaming hot, allow to sit 2 mins before serving. Note: Microwave times may vary depending on model. Small Tray: approx 2-3 mins Oven: Pre-heat 160c, remove lid and cover with foil. Heat through until piping hot (75c and above) allow to stand 2 mins before serving. For best results use the microwave. Enjoy!

ContainsMilk, Sesame

Small1 Serve

$8.50

Dietaries

Gluten free
Vegetarian
Egg free

Ingredients

Pumpkin Hummus-Wrap [Pumpkin, Natural Yoghurt (Milk), Tahini (Sesame), Lemon juice, Garlic peeled, Cobram Estate Olive oil, Sea salt, Black pepper, Cumin Ground], Cauliflower, Chicken breast, Butter beans, Brown rice, Salad mix, Extra virgin olive oil-Moro, Sunflower seeds, Garlic peeled, Parsley, Cumin Ground, Coriander ground, Salt, Black pepper

CONTAINS: Milk, Sesame.

Preparation and storage notes

Keep Refrigerated. Can be eaten hot or cold.
Microwave for best results on high until hot, allow to sit 2 mins before serving. Oven, pre-heat to 160c, remove tray lid, heat 10 to 20 min until hot.

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