Recipes › Dinner

• Dinner
• 45 min
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegetarian

Cauliflower and chickpea tikka traybake

Roasted spiced cauliflower and chickpeas with raita and rice.

Calories

496

Protein

18 g

Carbs

78 g

Fat

14 g

Per serving. Makes 4 servings.

Ingredients

• 1 Cauliflower
• 400 g Chickpeas, canned, drained
• 1 Red onion
• 2 tbsp Vegetable oil
• 100 g Natural yogurt
• 2 tsp Curry powder
• 1 tsp Smoked paprika
• 600 g Brown rice, cooked
• 10 g Fresh coriander
• 4 servings Cucumber raita

Contains: Milk, Mustard. Always check the labels of what you buy.

Method

1. Heat the oven to 220°C (200°C fan).
2. Cut the cauliflower into florets and the red onion into wedges. Pat the chickpeas dry.
3. Mix the oil, yogurt, curry powder and smoked paprika in a large bowl. Add the cauliflower, chickpeas and onion and toss to coat.
4. Spread out on a large lined baking tray and roast for 30 minutes, turning halfway, until tender and charred at the edges.
5. Serve with the warm rice, raita and chopped coriander.

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