Name: Cauliflower and chickpea tray bake recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 2 garlic cloves, crushed; 2 tsp finely grated lemon rind; 1 tsp dried chilli flakes; 36.40 gm extra virgin olive oil; 700g cauliflower, cut into large wedges; 2 zucchini, cut into wedges; 2 small red onions, thickly sliced; 400g can chickpeas, rinsed, drained; 90g (1/3 cup) natural yoghurt; 21.00 gm lemon juice; 12.00 gm tahini; 10.00 gm hot water; 100g baby spinach

Cauliflower and chickpea tray bake recipe

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Enhance vegetarian tray bake with protein-packed chickpeas for a nutritious twist!

Ingredients:

1 tsp dried chilli flakes
700g cauliflower, cut into large wedges
2 zucchini, cut into wedges
2 small red onions, thickly sliced
400g can chickpeas, rinsed, drained
90g (1/3 cup) natural yoghurt
21.00 gm lemon juice
12.00 gm tahini
10.00 gm hot water
100g baby spinach

Instructions:

Preheat the oven to 200C/180C fan forced. Mix garlic, lemon zest, chilli, and oil in a small bowl. Spread cauliflower, zucchini, and onion on a large baking dish. Pour the garlic mixture over the vegetables, season, and bake for 25 minutes.
Incorporate the chickpeas into the dish and bake until they turn golden and tender, about 15 minutes.
In a small bowl, mix together yoghurt, lemon juice, tahini, and hot water. Add baby spinach to the baked vegetables and stir until just wilted. Serve by drizzling the yoghurt mixture over the dish.

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