Indian Cauliflower Tray Bake


“This Indian cauliflower vegetable tray bake is packed with flavour, delivering a satisfying spicy and lemony taste to the roasted vegetables.”

Indian Cauliflower Tray Bake

This Indian cauliflower vegetable 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. It can be served as an accompanying side dish or on its own as a main meal.

If cauliflower isn’t your thing then it can be substituted with literally any other vegetable. For instance, 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.


Ingredients


  • 1 large cauliflower head, cut into medium sized florets
  • 1x canned chickpeas, drained and rinsed
  • 8-12 shallots, peeled and halved
  • 1/2 lemon, cut into wedges
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp sea salt flakes
  • 3-4 tbsp olive oil
  • 1 tbsp chopped coriander leaves

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Indian Cauliflower Tray Bake

1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.

2. Onto a parchment lined baking tray, lay the cauliflower florets, chickpeas, shallots and wedges of lemon.


3. Sprinkle garlic powder, paprika powder, sea salt flakes and 3-4 tbsp olive oil and coat the vegetables evenly in the seasoning.

4. Spread them across the baking tray so none of the vegetables are laying on top of one another.

Indian Cauliflower Tray Bake - All Ingredients Mixed Together

5. Roast the vegetables in the oven for 35-40 minutes or until the vegetables are completely tender and have caramelised.

6. Remove from the oven and sprinkle a handful of chopped coriander leaves.


Similar dishes that you could try

Is this recipe making you hungry? If it is, why not check out some of these other vegan and vegetarian recipes too!

Roasted Cauliflower and Garlic Soup

Delicious Beetroot and Walnut Fritters

Spinach and Paneer Pasty

Vegan Black Bean and Fennel Meatballs


Storing Suggestions

You can refrigerate your Indian Cauliflower Tray Bake in an airtight container and it will keep well for 2 to 3 days. When reheating you can either microwave or put it back in the oven. However I recommend warming the tray bake in the oven. Preheat the oven at 180 ºC and roast for 10 minutes. This will help to maintain the vegetables texture and help crisp the edges back up again. 


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Indian Vegetable Tray Bake

Indian Cauliflower Tray Bake

This Indian cauliflower vegetable tray bake is packed with flavour, delivering a satisfying spicy and lemony taste to the roasted vegetables.
AuthorGeorge Alexander
PREP TIME5 minutes
COOK TIME35 minutes
TOTAL TIME40 minutes
Servings4 (servings)
CourseMain Course Salad Side Dish Snack
CuisineFusion Gluten-Free Healthy Indian Vegan
KeywordOven Roasted Vegetables Roasted Cauliflower Recipe Vegetable Tray Bake
Calories222 kcal

Ingredients

  • 1 large cauliflower head (cut into medium sized florets)
  • 1x canned chickpeas (drained and rinsed)
  • 8-12 shallots (peeled and halved)
  • 1/2 lemon (cut into wedges)
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp sea salt flakes
  • 3-4 tbsp olive oil
  • 1 tbsp chopped coriander leaves

Instructions

  • Preheat the oven to 200°C/180°C fan/Gas Mark 6.
  • Onto a parchment lined baking tray, lay the cauliflower florets, chickpeas, shallots and wedges of lemon.
  • Sprinkle garlic powder, paprika powder, sea salt flakes and 3-4 tbsp olive oil and coat the vegetables evenly in the seasoning.
  • Spread them across the baking tray so none of the vegetables are laying on top of one another.
  • Roast the vegetables in the oven for 35-40 minutes or until the vegetables are completely tender and have caramelised.
  • Remove from the oven and sprinkle a handful of chopped coriander leaves.

Nutrition

Calories: 222kcal (11%) Carbohydrates: 17g (6%) Protein: 8g (16%) Fat: 13g (20%) Saturated Fat: 2g (13%) Sodium: 67mg (3%) Potassium: 679mg (19%) Fiber: 8g (33%) Sugar: 4g (4%) Vitamin C: 75mg (91%) Calcium: 3mg Iron: 4mg (22%)

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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!


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