Roast cauliflower and chickpea traybake
Cauliflower and chickpeas roasted until crisp with warm spices, drizzled with a lemony tahini yoghurt.
- Time45 min
- LevelEasy
- Costabout £0.88 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan).
- 2
Toss the cauliflower, chickpeas and onion with the oil, cumin, ground coriander, turmeric and 1 tsp salt on a large tray.
- 3
Roast for 30 to 35 minutes, turning once, until the cauliflower is deep golden and the chickpeas are crisp.
33 min 20 s - 4
Stir the yoghurt, tahini and lemon juice together with a splash of water to make a drizzle.
- 5
Pile the veg onto plates, spoon over the dressing and scatter with fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.