Vegan Indian-inspired Cauliflower Tray Bake

Indian Easy Main course

Vegan Indian-inspired Cauliflower Tray Bake

Name: Vegan Indian-inspired Cauliflower Tray Bake
Prep time: PM15.00T
Cook time: PM30.00T
Total time: PM45.00T
Cuisine: Indian

(2)

45Min

Easy

Ingredients

4 Portions

90 g

Oil, Olive, Salad Or Cooking

15 g

Thai Curry Paste

15 g

MAGGI Lazenby Worcester Sauce

Cauliflower, raw

5 g

Salt, Table

5 g

Spices, Pepper, Black

400 g

Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids

Onions, Raw

60 g

Pomegranates, raw

Limes, Raw

45 g

Coriander (Cilantro) Leaves, Raw

45 g

Seeds, sesame butter, tahini, type of kernels unspecified

2 tbsp

Syrups, table blends, corn, refiner, and sugar

15 g

Lemon Juice, Raw

5 g

Orange Zest

15 mg

MAGGI Chilli Garlic Sauce

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Nutrition Value

Energy

493.6 kcal

Protein

10.24 g

Carbohydrates

45.13 g

Fats

31.79 g

Information per serving

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.

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

: Thai Curry Paste, Oil, Olive, Salad Or Cooking, 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

: Spices, Pepper, Black, Salt, Table, Onions, Raw, Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids

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

: Seeds, sesame butter, tahini, type of kernels unspecified, Lemon Juice, Raw, Syrups, table blends, corn, refiner, and sugar, Oil, Olive, Salad Or Cooking, 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

: Limes, Raw, Pomegranates, raw, Coriander (Cilantro) Leaves, Raw

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

Recipe PDF

With pictures

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Vegan Indian-inspired Cauliflower Tray Bake

Ingredients

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Nutrition Value

Instruction

Preheat the oven to 180˚C

Toss cauliflower in sauce

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

Add red onions, chickpeas and season.

Prepare Tahini Dressing

Serving suggestion

Preheat the oven to 180˚C of 6

Toss cauliflower in sauce of 6

Transfer the mixture to the prepared tray and roast for 10 minutes. of 6

Add red onions, chickpeas and season. of 6

Prepare Tahini Dressing of 6

Serving suggestion of 6

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Recipe PDF

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