Roasted Cauliflower and Aubergine with Feta and Almonds

Name: Rukmini Iyer's Roasted Cauliflower and Aubergine | Easy Traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 aubergines, cut into thin wedges; 1 cauliflower, cut into small florets; cauliflower greens, cut into bite-size pieces (young leaves only); 1 red onion, cut into eighths; 2 tbsp olive oil; 1 heaped tsp ground ginger; 1 heaped tsp ground coriander; 1 heaped tsp ground cumin; 1 tsp sea salt flakes; A big handful of fresh coriander, roughly chopped; 100g feta cheese, crumbled; 50g flaked almonds, toasted; 1 lemon, zest and juice; 1 tbsp extra virgin olive oil; 1 tsp honey; natural yogurt and flatbreads or cous cous

by Rukmini Iyer from The Roasting Tin Around The World

This simple vegetable traybake tops roasted cauliflower and aubergine with a fresh lemony dressing, crumbled feta and crunchy almonds.

Vegetarian Tray Bake Dinner Party

Serves 4

Total 50 min

Prep 10 min

Cook 40 min

Easy

Introduction from Rukmini Iyer

This is a nice simple veg-filled traybake, with a good contrast of textures and flavours: crisp, spiced cauliflower, soft feta, crunch from the almonds and a herby, lemony dressing. I’ve served it as a dinner party starter, but it would work just as well with flatbreads or cous cous for an easy weeknight dinner.

Ingredients

2 aubergines, cut into thin wedges

1 cauliflower, cut into small florets

cauliflower greens, cut into bite-size pieces (young leaves only)

1 red onion, cut into eighths

2 tbsp olive oil

1 heaped tsp ground ginger

1 heaped tsp ground coriander

1 heaped tsp ground cumin

1 tsp sea salt flakes

A big handful of fresh coriander, roughly chopped

100g feta cheese, crumbled

50g flaked almonds, toasted

For the dressing:

1 lemon, zest and juice

1 tbsp extra virgin olive oil

1 tsp honey

To serve:

natural yogurt and flatbreads or cous cous

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the aubergine, cauliflower, cauliflower greens and onion into a roasting tin large enough to hold everything in one layer, then mix through the olive oil, ginger, ground coriander, cumin and sea salt, making sure to work it into the cauliflower florets.

Transfer to the oven and roast for 40 minutes, until the aubergine is just cooked through, and the cauliflower is nice and charred.

Mix the lemon zest and juice with the olive oil and honey and drizzle over the vegetables. Scatter over the fresh coriander, feta cheese and flaked almonds and serve with yogurt and flatbreads or cous cous alongside.

Preview