Serves 2 as a main or 4 as a side. Prep 10 minutes, cook 35 minutes.
A one-tray dinner with golden, crispy-edged cauliflower, sweet carrots and red onion. Great on its own, with flatbreads, or spooned over rice.
Ingredients
1 large cauliflower, cut into florets
4 carrots, halved lengthways
2 red onions, cut into wedges
400g tin chickpeas, drained and patted dry
3 tbsp olive oil
1 tsp Taka Organic Turmeric Powder
1 tsp ground cumin
½ tsp ground black pepper
1 tsp salt
Small handful of parsley or coriander, chopped
Lemon wedges, to serve
Method
Heat the oven to 220°C (200°C fan).
In a large bowl, mix the oil, turmeric, cumin, pepper and salt. Add the vegetables and chickpeas and toss until everything is coated.
Spread out on a large baking tray in a single layer, so the vegetables roast rather than steam.
Roast for 30 to 35 minutes, turning halfway, until tender and caramelised at the edges.
Scatter with herbs and serve with lemon wedges.
Shop the powder
This recipe uses our Organic Turmeric Powder: single origin from Karnataka, Soil Association certified and steam sterilised. One 200g pouch makes about 100 servings.
