A family friendly traybake that takes less than 40 minutes to make. Making it the perfect Meatless Monday or midweek meal.
I love the versatility of a traybake, it can be used as a filling with soft tortillas or scatter it over some warmed couscous or quinoa for a delicious salad.
In this recipe, organic cauliflower and baby turnips are generously covered with a delicious spice paste made using an Ethiopian spice mix called berbere. I love the warming spices of cinnamon and allspice in berbere and I am thinking of more ways to use it in my kitchen.
The quick and easy dressing of coriander and yogurt can be used to drizzle over salads, baked potatoes and roasted veggies and it can be kept in the fridge for two days.
The traybake can be made ahead, just gently warm in the oven before serving or it can be served at room temperature as a salad.
You can use parsnips instead of turnips.
Vegan: For the dressing substitute the yogurt for a plant yogurt.