Spicy Roasted Cauliflower & Chickpea Traybake

• temps total: 32 minutes

Ingrédients

1 large cauliflower, broken into florets

1 x 400g tin chickpeas, drained and rinsed

2 tbsp rose harissa paste

2 tbsp olive oil

1 red onion, sliced into wedges

1 lemon, cut into wedges

Salt and pepper

Small bunch fresh coriander or parsley, chopped (to serve)

Instructions

Preheat oven to 200°C (180°C fan).

In a large bowl, mix the cauliflower, chickpeas, onion, harissa, olive oil, and a good pinch of salt and pepper until well coated.

Spread out on a large baking tray, nestle in the lemon wedges, and roast for 30–35 minutes until golden and slightly crisp.

Serve scattered with herbs and an optional dollop of yoghurt or tahini drizzle.