Chilli and cumin cauliflower traybake with sweetcorn hummus

Dominic Franks shares a flavoursome and healthy tray bake, perfect for chilly winter days.

For me, January is about experimenting with flavours and seasonal vegetables and this chilli and cumin cauliflower tray bake with sweetcorn hummus is an excellent way to bring a bit of spicy, healthy warmth into your kitchen and onto your plates.

Cauliflower is the key ingredient here but it’s roasted alongside carrots, shallots and garlic. I’ve also added some butter beans which are filled with protein, and olives to add to the overall Middle Eastern vibes.

Layered over a bed of wonderfully nutty sweetcorn hummus, it can be eaten ‘family style’ with the platter at the centre of the table and served with warm flatbreads to dip in and create wraps.

METHOD
• Pre-heat your oven to 160°C fan. Line a baking sheet with parchment paper.

• Place all the tray bake ingredients into a large bowl and drizzle with olive oil.  Toss together well then lay out onto the baking tray. Bake in the oven on 160°C for 20 minutes, then turn up the oven to 180°C and bake for a further 20 min until golden and beginning to darken in places.  Remove from the oven.

• Meanwhile make the hummus by placing all the ingredients into a food processor and blending until smooth. Taste, then add a little more chickpea water and salt and pepper and blend again for a smooth texture.

TOP TIP:
The whole dish can be served cold as a salad, or hot as a main meal. Serve in warm pitta bread for an easy, healthy mid-week lunch.

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Chilli and cumin cauliflower traybake with sweetcorn hummus

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