Tikka cauliflower and potato traybake with coconut yogurt

Method

1. Heat the oven to 220°C (200°C fan). Cut the cauliflower into florets about 4 cm across, and the potatoes, unpeeled, into 2 cm chunks. Peel the red onion and cut it into 6 wedges, keeping the root end on so the wedges hold together.
2. In a large bowl, mix the tikka paste with 60 g of the coconut yogurt, the olive oil, the juice of half the lemon and a good pinch of salt.
3. Add the cauliflower and potatoes to the bowl and turn them over with your hands until every piece is coated. Spread them on a large baking tray, leaving some space between the pieces.
4. Roast for 20 minutes, then add the onion wedges, turn everything over and roast for another 15 minutes, until the edges are charred and the potato is tender when you poke it.
5. Scatter the frozen peas over the tray, stir them in and roast for 5 minutes more until hot.
6. Roughly chop the coriander. Mix the remaining 40 g coconut yogurt with a squeeze of lemon juice and a pinch of salt, and cut the rest of the lemon into wedges.
7. Serve from the tray with the coriander scattered over, the yogurt spooned on top and the lemon wedges on the side.

Tip Tikka pastes differ in heat and salt, so check the jar before adding the pinch of salt to the marinade. A mild paste suits most tables.

Photo made with AI.

From Nosha · nosha.app