Spiced Cauliflower Traybake with Butterbeans & Coriander Dressing
A family friendly traybake that takes less than 40 minutes to make.
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.
Ethiopian Berbere Spice
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. You can find berbere in good deli’s like Olive Branch Deli or Atlas trading if you are in Cape Town. If you can’t find berbere – you can substitute with Baharat which tends to be more easily available (here)
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.
Serving Suggestions:
I love this with the addition of feta and toasted flaked almonds and my grain of choice at the moment is quinoa but black rice, sorghum or wholewheat couscous would work well too.
Getting Ahead:
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.
Seasonal Swaps:
You can use parsnips instead of turnips.
Vegan: For the dressing substitute the yogurt for a plant yogurt.
Spiced Cauliflower Traybake with Butterbeans & Coriander Dressing
Ingredients
- large cauliflower broken into florets
- 1 small bunch baby turnips halved or regular turnips quartered
- 400 g can butter beans drained
- ¼ cup sun-dried tomatoes halved
- handful coriander leaves chopped (to garnish)
- black pepper to taste
Berbere Spice Marinade
- 6 tablespoons olive oil
- 1 small onion peeled and very finely chopped
- 2 garlic cloves minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon berbere spices or Spanish sweet smoked paprika
- 2 teaspoons fine salt
Coriander Yogurt Dressing
- 1 cup 250ml full fat greek yogurt
- 30 g coriander leaves only, chopped
- 1 garlic clove grated
- zest of 1 lime & juice to taste
- 1 teaspoon fine salt
- 2 tablespoons water
Instructions
- Preheat the oven to 200c
- Add all the paste ingredients together in a bowl and mix well.
- In a large baking tray add the cauliflower florets, turnips, butter beans and sundried tomatoes. Cover the vegetables with the spice paste and mix the paste into the vegetables, using your hands, until all the vegetables are well covered in the paste.
- Roast in the oven for 30 minutes or until the vegetables are golden and cooked through. Remove from the oven and season with pepper.
- While the vegetables are roasting make the dressing by adding all the ingredients to a food processor and whiz until a smooth pourable dressing forms. You might need to add a few more tablespoons of water. Taste and season the dressing with salt or more lime juice.
- To serve, scatter the chopped coriander over the traybake and drizzle the dressing over the vegetables or serve alongside. Enjoy!
