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Vegan Indian-inspired Cauliflower Tray Bake

Small meal

  • Easy Difficulty

  • 1 - 0 min Prep

    • 88

  • 349 kcal

Cauliflower and chickpea

Roast curry-spiced cauliflower pieces, with chickpeas, onions finished with a tahini dressing, coriander, mint and pomegranates.. No need to add additional protein, and a great way to get kids to eat veggies.

Ingredients

Lets Cook

Preheat the oven to 180˚C

  1. Preheat the oven to 180˚C and grease a large baking tray.

Toss cauliflower in sauce

  1. Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.

Transfer the mixture to the prepared tray and roast for 10 minutes.

  1. Transfer the mixture to the prepared tray and roast for 10 minutes.

Add red onions, chickpeas and season.

  1. Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.

Prepare Tahini Dressing

  1. Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.

Serving suggestion

  1. Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.

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