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Crisped Chickpea and Cauliflower Traybake with Lemon-Garlic Yogurt

Crisped Chickpea and Cauliflower Traybake with Lemon-Garlic Yogurt

By Malcolm JacksonOctober 27, 2023

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Contrasting flavors and textures make an easy traybake special. Cauliflower takes on light charring and becomes supple and tender while chickpeas roast alongside, turning toasty and crisp. A lemony, garlicky yogurt sauce ties everything together, and a spice blend does double duty, seasoning the cauliflower-chickpea mixture as well as the sauce. Curry powder lends a golden hue and an earthy spiciness; baharat, a Middle Eastern seasoning mix, leans toward warm, nutty, smoky-sweet notes. Serve as a side to meaty fish, like salmon or swordfish, or roasted chicken or lamb, or make it a light vegetarian main.

Ingredients
  • ¼

    cup plus 1 tablespoon extra-virgin olive oil, divided

  • 3

    teaspoons curry powder OR baharat, divided

  • Kosher salt and ground black pepper

  • 2½ to 3

    pound head cauliflower, trimmed and cut into 1-inch florets

  • 15½

    ounce can chickpeas, rinsed and drained

  • ⅓

    cup plain whole-milk yogurt

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice, plus lemon wedges, to serve

  • 1

    medium garlic clove, finely grated

Step 1

Heat the oven to 425°F with a rack in the middle position. In a large bowl, stir together ¼ cup oil, 2 teaspoons curry powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cauliflower and chickpeas; toss to coat, rubbing the seasonings in. Transfer to a rimmed baking sheet in an even layer. Roast until the cauliflower is fully tender and lightly charred and the chickpeas have crisped, 50 to 60 minutes, stirring after 20 and 40 minutes.

Step 2

Meanwhile, in a small bowl, stir together the yogurt, lemon zest and juice, garlic, the remaining 1 tablespoon oil, the remaining 1 teaspoon curry powder and ¼ teaspoon of salt.

Step 3

Transfer the cauliflower-chickpea mixture to a serving dish, then taste and season with salt and pepper. Spoon on the yogurt sauce or serve the sauce on the side, along with lemon wedges.

Step 4

Optional garnish: Pomegranate molasses OR thinly sliced fresh mint OR chopped fresh cilantro OR Aleppo pepper OR a combination

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