
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
Our best tips & tricks for customized portion size
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Nutrition Value
Instruction
Preheat the oven to 180˚C
1 MinToss cauliflower in sauce
3 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 Dressing
5 Min
Serving suggestion
1 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
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
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
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
Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
Recipe PDF
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