Cauliflower & Chickpea Tray Bake
Recipe: #35512
August 22, 2020
Categories: Cauliflower, Onions, Spinach, Oven Bake, No Eggs, Vegetarian, Vegetarian Dinner, more
"From our Saturday newspaper The Weekend West."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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