Cauliflower, Crispy Chickpeas and Fetta Tray Bake Recipe

How to make Cauliflower, Crispy Chickpeas and Fetta Tray Bake

Method

  1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
  2. Wash vegetables and herbs. Cut cauliflower into small florets and reserve any tender leaves. Place florets and leaves onto baking tray.
  3. Cut the carrots into quarters lengthways and add them to the baking tray, then add chickpeas. Drizzle over the olive oil, season well and spread into a single layer. Bake for 40 minutes.
  4. Roughly break the fetta into pieces and scatter around the tray. Add artichokes and bake for a further 20 minutes or until is everything is nicely coloured.
  5. Meanwhile, stir the parsley, lemon zest and garlic together. Scatter almonds over the tray and serve with lemon juice to taste.

Tip: You can use the oil from the artichokes instead of olive oil. Make sure everything is well coated with oil to prevent drying out and burning.

Optional: Add chilli flakes for a hot kick.