“This Indian cauliflower tray bake is packed with flavour, delivering a satisfying spicy and lemony taste to the roasted vegetables.”
This Indian cauliflower tray bake recipe may be quick and easy, but make no mistake, it is packed with flavour.
This tray bake is balanced perfectly with the spiciness of the chilli flakes, the sweetness from the caramelised shallots and the sourness of the lemon wedges. This gives the roasted vegetables a satisfying spicy, sweet and tangy undertone.
Finally, the tray bake is garnished generously with chopped coriander and flaked sea salt. Serve as an accompanying side dish, or have it on its own as a main meal.
If cauliflower isn’t your thing, then substitute it with literally any other vegetables. I would suggest vegetables such as broccoli, brussels sprouts or even turnip. However, feel free to get inventive! I promise you will love this tray bake.
Indian Cauliflower Tray BakeCourse: Sides and SnacksCuisine: IndianDifficulty: Easy
This Indian cauliflower tray bake is packed with flavour, delivering a satisfying spicy and lemony taste to the roasted vegetables.
1 head cauliflower, cut into medium sized florets
200g canned chickpeas, drained and rinsed
1 lemon, cut into wedges
8-12 shallots, peeled and halved
2 tsp garlic powder
2 tsp paprika
4 tbsp olive oil
1 tsp sea salt flakes
handful coriander, to garnish
- Preheat the oven to 180 ºC/160 ºC fan/gas 4. Simply combine all of the ingredients in a tray and mix well.
- Place the tray in the oven and bake for 30-40 mins. Remove and serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.
If you love this vegetable tray bake, then why don’t you check out our other vegetarian recipes? Like this gorgeous south Indian vegetable curry. You will love it!