Vegan Indian-inspired Cauliflower Tray Bake
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Preheat the oven to 180˚C1 Min
Toss cauliflower in sauce3 Min
Transfer the mixture to the prepared tray and roast for 10 minutes.10 Min
Add red onions, chickpeas and season.15 Min
Prepare Tahini Dressing5 Min
Serving suggestion1 Min
Preheat the oven to 180˚C of 6
Preheat the oven to 180˚C and grease a large baking tray.
Toss cauliflower in sauce of 6: Oil, Olive, Salad Or Cooking, Thai Curry Paste, MAGGI Lazenby Worcester Sauce, Cauliflower, raw
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. of 6
Transfer the mixture to the prepared tray and roast for 10 minutes.
Add red onions, chickpeas and season. of 6: Salt, Table, Spices, Pepper, Black, Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids, Onions, Raw
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 of 6: Oil, Olive, Salad Or Cooking, Seeds, sesame butter, tahini, type of kernels unspecified, Syrups, maple, Lemon Juice, Raw, Orange Zest
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 of 6: Pomegranates, raw, Limes, Raw, Coriander (Cilantro) Leaves, Raw
Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.