Harissa Cauliflower Traybake

This Harissa Cauliflower Traybake is a great one-pan, vegetarian meal that takes only moments to assemble and is kind to the wallet. The harissa packs a bit of a punch, so use as much or as little as you like to suit the tastes of your family.

PREP: 10 MINS

COOK: 30 MINS

SERVES: 4

SUGAR: 11G

KCAL: 289

Ingredients

• cups (200g) cauliflower florets
• 2 cups (350g) fresh sliced mixed peppers
• 2 red onions, roughly chopped
• 1 × 400g can chickpeas, drained
• 2 tsp frozen chopped garlic
• 2–3 tsp harissa paste, to taste
• 3 tbsp olive oil
• salt and freshly ground pepper

For the Harissa Sauce (make on the day of serving):

• ½ cup (110g) low-fat natural yogurt
• 1 tsp harissa paste
• juice of 1 lemon

How To Make Harissa Cauliflower Traybake

Lighter Serve: In a low-fat tortilla wrap with low-fat feta and the Harissa Sauce spooned over

Family Serve: With couscous, feta cheese and the Harissa Sauce spooned over

1. Put the cauliflower, peppers, onions, drained chickpeas, garlic, harissa paste, and oil in a large bowl and mix well to ensure everything is well coated.

TO COOK

Pour the cauliflower mixture into a large baking dish and cook in an oven preheated to 180°C/350°F/gas mark 4 for 30 minutes, until the veg is tender and golden.  While the dish is in the oven, combine all of the sauce ingredients in a small bowl and stir well to combine.

Serve the traybake with the sauce alongside for spooning over.

TO FREEZE

Transfer the uncooked cauliflower mixture to a large, labeled freezer bag and freeze flat for up to 3 months.

TO COOK FROM FROZEN

This can be defrosted and cooked as described left, or cooked from frozen by breaking the contents of the freezer bag into a baking dish and cooking at 180°C/350°F/gas mark 4 for 40 minutes until piping hot. Either way, combine all of the ingredients for the sauce while the traybake is cooking and serve alongside for spooning.