Whole Roast Cauliflower & Black Bean Traybake
This no waste recipe uses all parts of a cauliflower – florets, stems and leaves! Feel free to add any combination of vegetables according to what you have on hand or in season. Swap potatoes for sweet potato, spinach for rocket, yoghurt for halloumi, or add in avocado and cherry tomatoes when in season.
- 1/2 cauliflower, stems + leaves included
- 1/2 broccoli
- 400g baby potatoes
- 1 carrot
- 1 zucchini
- 200g brussels sprouts
- 2 tbsp Chantal Organics Extra Virgin Olive Oil
- Salt and pepper
- 2 large handfuls baby spinach leaves
- 1/2 cup unsweetened yoghurt or coconut yogurt for dairy free
- 1 can Chantal Organics Black Beans
- 1 lemon, zest & juice
- 1/4 cup Chantal Organics Hemp Seeds
Preheat the oven to 180ºC fan bake, and line an oven tray with baking paper.
Wash and cut the cauliflower into bite size pieces, including stem, and place on tray. Set leaves aside.
Peel carrot, wash the broccoli and cut both into bite size pieces and add to tray. Drizzle with 1 Tbsp oil, season with salt + pepper and place in centre of oven to bake for 20 minutes while you prepare the rest of the ingredients.
Wash and cut Brussels spouts in half, wash and cut zucchini and cauliflower leaves into bite size pieces. Toss with remaining 1 Tbsp oil, season with salt + pepper. Add these veggies to the others and cook another 15 to 20 minutes, or until all the veggies are cooked through and have turned golden.
Remove from oven and scatter drained beans and washed spinach leaves over top. Dollop spoonfuls of yoghurt over vegetables, and sprinkle lemon zest, juice and hemp seeds. Serve warm straight from the tray
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