Roast Cauliflower & Chickpea Traybake
Lots of zesty flavours here bring this dish together. Cauliflower is a great choice for a low-calorie but filling meal and this tray bake is a real treat. The chickpeas add some bulk and fibre and the tahini sauce, pepped up with za’atar, is a delight. Za’atar, by the way is a Middle Eastern spice mix that’s become really popular and is available in most supermarkets now. Serve the dish with some steamed greens.
- 3 medium onions, cut into slim wedges
- 2 red peppers, cut into strips
- 1 large cauliflower, cut into fairly small florets
- 1 tbsp olive oil
- 1 tbsp harissa (any sort, the smoked chilli one is good)
- 2 x 400g cans of chickpeas, drained
- 1 tsp za’atar
- sea salt and black pepper
For the sauce
- large bunch of coriander, roughly chopped
- 1 garlic clove, finely chopped
- 1 or 2 green chillies, finely chopped
- zest and juice of 1 lemon
- 1 tbsp tahini
- 50ml plain yoghurt
For the garnish
- 1 tsp za’atar
- a few mint leaves
Preheat the oven to 200°C/Fan 180°C/Gas 6
Put the onions, red peppers and cauliflower florets in a large roasting tin. Mix the olive oil with a tablespoon of water and drizzle over the vegetables. Stir to coat the veg in the oil and season with salt and black pepper.
Roast the vegetables in the oven for 25 minutes, turning them over once during that time.
Put the chickpeas in a bowl. Mix the harissa with a little water, then add this and a little salt to the chickpeas and toss well. Add the chickpeas to the roasting tin and give everything a good shake. Roast for a further 5–10 minutes until the vegetables are completely tender and lightly charred.
To make the sauce, put everything except the yoghurt into a food processor or blender and season with salt and pepper. Blitz until you have a green-flecked sauce, then stir in the yoghurt. The sauce will thicken as it is left to stand.
To serve, sprinkle with za’atar and a few mint leaves and drizzle with the sauce.