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Ingredients

2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 teaspoon dried chilli flakes
2 tablespoons extra virgin olive oil
700g cauliflower, cut into large wedges
2 zucchini, cut into wedges
2 small red onions, thickly sliced
400g can chickpeas, rinsed, drained
90g (1/3 cup) natural yoghurt
1 tablespoon lemon juice
2 teaspoons tahini
2 teaspoons hot water
100g baby spinach

Method

Step 1 Preheat oven to 200C/180C fan forced. Combine the garlic, lemon rind, chilli and oil in a small bowl. Place the cauliflower, zucchini and onion on a large baking dish. Drizzle over the garlic mixture and season. Bake for 25 minutes.
Step 2 Add the chickpeas to the dish. Bake for a further 15 minutes or until golden and tender.
Step 3 Meanwhile, combine the yoghurt, lemon juice, tahini and hot water in a small bowl. Stir the baby spinach through the baked vegetables until just wilted. Drizzle over the yoghurt mixture to serve.

Cauliflower and chickpea tray bake recipe

How to make Cauliflower and chickpea tray bake recipe

Ingredients

Method