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Cauliflower Traybake With Garlic Yoghurt
Looking to get more plants in your diet? This herby cauliflower traybake with garlic tahini yoghurt is the easiest way to get more veg in your life with very little effort, perfect for busy weeks. To make it you simply roast aubergine, cauliflower and juicy tomatoes with roasted lentils and flaked almonds, then serve with fresh herbs, lemon zest, and a smooth creamy roasted garlic, basil and tahini yoghurt.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. In a large baking tray, toss together the aubergine, cauliflower, cherry tomatoes, 2 tablespoons of olive oil, a generous pinch of salt and some black pepper; spread everything out in a single layer, then sit the garlic cloves (for the garlic yoghurt) in the corner of the baking tray. Cook for 30–⏱️ 35 minutes until tender and golden.
aubergine1olive oil4 tablespoons
2
⏱️ 10 minutes before the end of cooking, spread the almonds out evenly on a small baking tray and place on a lower shelf of the oven. Cook for 5–⏱️ 10 minutes until golden. Then remove both trays from the oven and set aside to cool.
3
Once the garlic is cool enough to handle, squeeze the cloves from their skins into a small bowl; then add the yoghurt, tahini and basil, season with salt and black pepper and set aside.
4
In a bowl, toss together the remaining 2 tablespoons of olive oil, lentils, lemon zest and juice and season generously. Stir the dressed lentils through the cooked vegetables (you can do this straight into the baking tray), followed by the basil and coriander (if using). Serve with the roasted garlic yoghurt on the side and a wedge of lemon.
olive oil4 tablespoonslemon1
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