Indian
Easy
Main course
Vegan Indian-inspired Cauliflower Tray Bake
45Min
Easy
90
g
Oil, Olive, Salad Or Cooking
15
g
Thai Curry Paste
15
g
MAGGI Lazenby Worcester Sauce
1
Cauliflower, raw
5
g
Salt, Table
5
g
Spices, Pepper, Black
400
g
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
1
Onions, Raw
60
g
Pomegranates, raw
1
Limes, Raw
45
g
Coriander (Cilantro) Leaves, Raw
45
g
Seeds, sesame butter, tahini, type of kernels unspecified
30
g
Syrups, maple
15
g
Lemon Juice, Raw
5
g
Orange Zest
15
mg
MAGGI Chilli Garlic Sauce
.
Nutrition Value
Energy
481.2 kcal
Carbohydrates
41.77 g
Protein
10.24 g
Fats
31.79 g
Information per serving
Instruction
45 Minutes
Preheat the oven to 180˚C
1 Min
Preheat the oven to 180˚C and grease a large baking tray.
Toss cauliflower in sauce
3 Min
Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.

Transfer the mixture to the prepared tray and roast for 10 minutes.
10 Min
Transfer the mixture to the prepared tray and roast for 10 minutes.

Add red onions, chickpeas and season.
15 Min
Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.

Prepare Tahini Dressing
5 Min
Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.

Serving suggestion
1 Min
Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
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