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Curried cauliflower traybake with chilli herb yogurt
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1 essential Waitrose Cauliflower, broken into 4-5cm florets
2 red peppers, deseeded and chopped into chunky pieces
2 red onions, quartered
2 tbsp extra virgin olive oil
2 tbsp mild curry powder
2 large green chillies, deseeded and diced
1 shallot, diced
200g fat free Greek yogurt
½ x 28g pack coriander, chopped
½ x 25g pack mint, leaves only, chopped
250g pouch Waitrose Love Life Barley, Wheatberries, Spelt & Rice or Spelt, Quinoa, Red & Wild Rice
1. Preheat the oven to 220°C, gas mark 7. Place the cauliflower, peppers and onions on 2 baking trays to ensure there is space around them so they brown.
2. Toss with the oil and sprinkle with curry powder and some seasoning. Roast for 25 minutes or until crisp at the edges.
3. Meanwhile, combine the chillies, shallot, yogurt, coriander and mint in the food processor and whizz until smooth and green then season.
4. Cook the pouch according to pack instructions. Divide between 2 plates. Top with the roasted vegetables and serve with the yogurt sauce.
Typical values per serving:
Three of your five a day
This recipe was first published in March 2017.