Vegan Indian-inspired Cauliflower Tray Bake
- 6 Tbsp (90ml) olive oil
- 1 Tbsp (15ml) mild curry paste
- 1 Tbsp (15ml) MAGGI Lazenby Worcestershire Sauce
- 1 Small cauliflower
- Salt
- Black pepper
- 1 Can (400g) chickpeas
- 1 Small red onion
- ¼ Cup (60g) pomegranate rubies
- 1 Lime or small lemon
- 3 Tbsp (45ml) fresh coriander or mint leaves
- 3 Tbsp (45ml) Tahini
- 2 Tbsp (30ml) maple or golden syrup
- 1 Tbsp (15ml) lemon juice
- 1 tsp (5ml) lemon zest, finely grated
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Preheat the oven to 180˚C and grease a large baking tray.
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Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.
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Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.
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Transfer the mixture to the prepared tray and roast for 10 minutes.
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Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.
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Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
