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Vegan Indian-Inspired Cauliflower Traybake

Roast curry-spiced cauliflower pieces, with chickpeas, onions finished with a tahini dressing, coriander, mint and pomegranates

  • Serves 4
  • Less than 45 mins


  • 3 Tbsp (45ml) olive oil
  • 1 Tbsp (15ml) mild curry paste
  • 1 Tbsp (15ml) MAGGI Lazenby Worcestershire Sauce
  • 1 Tbsp (15ml) MAGGI Chilli Garlic Sauce
  • 1 small cauliflower, cut into large florets
  • salt and milled black pepper
  • 1 can (400g) chickpeas, drained, rinsed
  • 1 small red onion, peeled and cut into thin wedges
  • ¼ cup (60g) pomegranate rubies
  • 1 lime or small lemon, quartered
  • 3 Tbsp (45ml) fresh coriander and/or mint leaves, roughly chopped

Tahini Dressing

  • 3 Tbsp (45ml) Tahini
  • 3 Tbsp (45ml) olive oil
  • 2 Tbsp (30ml) maple or golden syrup
  • 1 Tbsp (15ml) lemon juice
  • 1 tsp (5ml) lemon zest, finely grated
  • salt & milled black pepper


  1. Preheat the oven to 180˚C. Grease a large baking tray.
  2. Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.
  3. Transfer the mixture to the prepared tray and roast for 10 minutes
  4. Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.
  5. Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste
  6. Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves
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