India · Plant-based · No. 040
Spiced Cauliflower & Chickpea Traybake
A single portion of Indian cooking, ready in 33 minutes with 8 minutes of prep. Vegan, and written for one, so there is nothing to halve.
Vegan
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Cut the cauliflower into florets and toss with the chickpeas, cumin, turmeric and olive oil on a baking tray.
- 3
Roast for 22–25 minutes, turning halfway, until the cauliflower is tender and lightly charred.
- 4
Whisk the tahini with a squeeze of lemon and a splash of water to make a drizzle.
- 5
Season to taste, then serve the roasted cauliflower and chickpeas drizzled with the tahini and scattered with coriander.
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