Cauliflower & Chickpea Tray Bake

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


"From our Saturday newspaper The Weekend West."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (419.3 g)
  • Calories 452.8
  • Total Fat - 18.2 g
  • Saturated Fat - 5 g
  • Cholesterol - 48.6 mg
  • Sodium - 1064.5 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 3 g
  • Sugars - 7.9 g
  • Protein - 52.3 g
  • Calcium - 234.8 mg
  • Iron - 3.1 mg
  • Vitamin C - 23 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.

Step 3

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 4

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

Step 5

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

Related

Daily Inspiration

We thoroughly enjoyed this nice vegetarian meal. I love tahini and the sauce went really well with the roasted veggies. The only change I made was to omit the zucchini; otherwise stayed with the recipe ingredients.

(17 Sep 2020)