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
Ingredients: 6 Tbsp (90ml) olive oil; 1 Tbsp (15ml) mild curry paste; 1 Tbsp (15ml) MAGGI Lazenby Worcestershire Sauce; 1 Small cauliflower; Salt; Black pepper; 1 Can (400g) chickpeas; 1 Small red onion; ¼ Cup (60g) pomegranate rubies; 1 Lime or small lemon; 3 Tbsp (45ml) fresh coriander or mint leaves; 3 Tbsp (45ml) Tahini; 2 Tbsp (30ml) maple or golden syrup; 1 Tbsp (15ml) lemon juice; 1 tsp (5ml) lemon zest; finely grated

45 Min

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

30 g

Syrups, maple

15 g

Lemon juice from concentrate, bottled, CONCORD

5 g

Orange Zest

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Nutrition Value

Energy

481.28 kcal

Protein

10.24 g

Carbohydrates

41.71 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

: 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

Prepare Tahini Dressing of 6

: Oil, Olive, Salad Or Cooking, Seeds, sesame butter, tahini, type of kernels unspecified, Syrups, maple, Lemon juice from concentrate, bottled, CONCORD, 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.