Chilli and cumin cauliflower traybake with sweetcorn hummus



For the traybake:
1 cauliflower – some of the leaves removed and cut into wedges
3 carrots – cut into wedges
4 banana shallots – peeled and halved
4 cloves of garlic
400g tin butter beans – drained
Green and black olives
1 tsp chilli flakes
1 tsp cumin seeds
Salt and pepper
Olive oil

For the sweetcorn hummus:
400g tin chickpeas (drain the water but keep it in a jug)
175g tin sweetcorn
2 tablespoons tahini
2 ice cubes
Salt and pepper
The juice of half a lemon
A little olive oil
A little of the chickpea water

Words by:
Dominic Franks
Featured in:
January 2024

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.

• 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.

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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