Cauliflower Traybake With Garlic Yoghurt by Ella Mills

Cauliflower Traybake with Garlic Yoghurt by Ella Mills

Looking to get more plants in your diet? This herby cauliflower traybake with garlic tahini yoghurt is the easiest way to get more veg in your life with very little effort, perfect for busy weeks. To make it you simply roast aubergine, cauliflower and juicy tomatoes with roasted lentils and flaked almonds, then serve with fresh herbs, lemon zest, and a smooth creamy roasted garlic, basil and tahini yoghurt.

Serves: 2
Time: 45 minutes


1 aubergine, cut into half moons (about 1cm / ⅓″ thick)
½ head cauliflower, cut into bite-sized pieces
2 large handfuls of cherry tomatoes (about 250g / 9 oz)
4 tablespoons olive oil
2 handfuls of flaked almonellads (about 100g / 3.5 oz)
1 x 400g / 14 oz tin green lentils, (or 1 x 250g / 9 oz packet cooked Puy lentils) drained
1 lemon, zested & juiced (+ wedges, to serve)
Small handful of basil, (about 15g / 0.5 oz) thinly sliced
Small handful of coriander, (about 15g / 0.5 oz) roughly chopped (optional)
Pinch of flaky sea salt & black pepper
For the garlic yoghurt:
4 cloves garlic, skin on
4 tablespoons coconut yoghurt
1 tablespoon tahini
Small handful of basil, (about 15g / 0.5 oz) thinly sliced
Pinch of sea salt & black pepper


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.

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.

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.

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.

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