Roasted Cauliflower and Chickpea Traybake with Lemon Tahini Dressing

When the evenings draw in, I want dinner to be warm, colourful and on the table without much effort. This traybake is exactly that: everything roasts together on one tray while you do something else.

The cauliflower turns golden and nutty in the oven, the chickpeas go crisp and bring the plant protein, and the lemon tahini dressing adds freshness. It’s naturally vegan and gluten-free.

Make the full tray even if you’re only two: it’s just as good cold the next day, in a lunch box with a few extra leaves.

Servings

4

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Roasted Cauliflower and Chickpea Traybake with Lemon Tahini Dressing

Golden roasted cauliflower, crisp chickpeas and red onion on one tray, finished with a lemon tahini dressing. A vegan, gluten-free autumn dinner, ready in 45 minutes.

Ingredients

For the traybake

• 1 large cauliflower, cut into florets
• 1 tin of chickpeas (400 g / 14 oz), drained and patted dry
• 2 red onions, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• Salt and freshly ground black pepper
• 100 g (3½ oz) baby spinach or shredded kale
• A handful of fresh parsley or coriander, chopped
• 2 tablespoons pomegranate seeds or toasted pumpkin seeds, to serve

For the lemon tahini dressing

• 3 tablespoons tahini
• Juice of 1 lemon
• 1 small garlic clove, crushed
• 3 to 4 tablespoons water
• A pinch of salt

Instructions

1. Preheat the oven to 200°C (400°F), or 180°C fan.
2. On a large lined baking tray, toss the cauliflower, chickpeas and onions with the olive oil, cumin, paprika, turmeric, salt and pepper. Spread everything out in one layer.
3. Roast for 25 to 30 minutes, turning once, until the cauliflower is golden at the edges and the chickpeas are crisp.
4. Meanwhile, whisk the tahini, lemon juice, garlic and salt, adding the water a little at a time until the dressing is smooth and pourable.
5. Take the tray out of the oven and stir in the spinach, which will wilt in the heat.
6. Drizzle with the dressing and finish with the herbs and the pomegranate or pumpkin seeds.

Serve with

A few spoonfuls of quinoa or brown rice, or simply on its own.

Make ahead

The dressing keeps for 4 days in the fridge. The traybake is good cold the next day, in a lunch box with some extra leaves.

Vegan & gluten-free

This traybake is naturally vegan and gluten-free.

Did you make this recipe?

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