Cauliflower & Chickpea Tray Bake

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (456.6 g)
  • Calories 335.4
  • Total Fat - 16.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 31.7 mg
  • Sodium - 694.5 mg
  • Total Carbohydrate - 23.2 g
  • Dietary Fiber - 5.2 g
  • Sugars - 12.7 g
  • Protein - 26.6 g
  • Calcium - 281.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 36.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Combine the garlic, lemon rind, chilli and oil in a small bowl and place the cauliflower, zucchini and onion on a large baking dish and drizzle over the garlic mixture and season and bake for 25 minutes.

Step 3

Add the chickpeas to the dish and bake for a further 15 minutes or until golden and tender.

Step 4

Meanwhile, combine the yoghurt, lemon juice, tahini and hot water in a small bowl.

Step 5

Stir the baby spinach through the baked vegetables until just wilted and drizzle over the yoghurt mixture to serve.

Tips & Variations


No special items needed.

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