Cauliflower and Chickpea Traybake with Yoghurt

• 1large cauliflower (about 800g), cut into florets, small leaves kept
• 2red onions, cut into wedges
• 4 tbspolive oil
• 2 tbspmedium curry powder
• 2 x 400gtins chickpeas, drained, rinsed and patted dry
• 3garlic cloves, crushed
• fine salt
• black pepper
• 250gGreek yoghurt
• 1lemon
• 20gcoriander, stalks finely chopped, leaves roughly chopped
• 300gbasmati rice

Method

1. 1Heat the oven to 220C (200C fan). Tip the cauliflower florets and leaves and the onion wedges onto your largest roasting tray with 3 tablespoons of the olive oil, half the curry powder and a teaspoon of salt. Toss with your hands until every floret is coated and spread out in one layer; crowded cauliflower steams instead of browning.
2. 2Roast for 12 minutes until the florets are starting to brown at the edges.
3. 3Meanwhile toss the chickpeas with the garlic, the rest of the curry powder, the last tablespoon of oil and a pinch of salt. Scatter them over the tray, shake it, and roast for 15 minutes more until the cauliflower is tender and dark at the edges and the chickpeas have split and started to crisp.
4. 4While the tray roasts, rinse the rice until the water runs clear and cook in a large pan of salted boiling water for 10 minutes until tender, then drain well and leave in the pan with the lid on.
5. 5Stir the yoghurt with the juice of half the lemon, the coriander stalks and a pinch of salt. Taste; it should be sharp enough to cut through the spice, so add more lemon if it is bland. Cut the rest of the lemon into wedges.
6. 6Season the tray with black pepper and pile it over the rice. Spoon over the yoghurt, scatter with the coriander leaves and serve with the lemon wedges.

Per serving

kcal

696

protein

24.9g

fibre

16.8g

carbs

103g

fat

20.6g