Cauliflower Traybake With Garlic Yoghurt
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 aubergine
- ½ head cauliflower
- 2 large handfuls of cherry tomatoes
- 4 tablespoons olive oil
- 2 handfuls of flaked almonds
- 1 x 14 oz tin green lentils
- 1 lemon
- small handful of basil
- small handful of coriander
- pinch of flaky sea salt & black pepper
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
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