Cauliflower and Cabbage Traybake with Kefir Lime Dressing
By OcadoLife
Published on 09 March 2022
Loaded with gut-friendly prebiotics,
this Cauliflower and Cabbage Traybake with Kefir Lime Dressing, by
gastroenterology doctor and MasterChef winner Saliha Mahmood Ahmed, is a
beautifully colourful dish, with jewelled pomegranate seeds and chopped herbs topping
the sweet, earthy vegetables. Serve it with flatbreads and, if you have
leftovers, try them with giant couscous.Time and servings
55 minsTotal time
4Servings
5 minsPrep time
50 minsCooking time
Ingredients
- 1 sweetheart cabbage, cut lengthways into quarters
- 500 g of cauliflower florets
- 4 tbsp of extra virgin olive oil
- 0.5 tsp of ginger paste
- 1 heaped tsp of chopped red chillies (from a jar)
- 1 tsp of ground turmeric
- 1 tsp of nigella seeds
- 1 tsp of ras el hanout
- 2 limes, zested and juiced
- 200 g of kefir natural yoghurt
- 1 handful of pomegranate seeds
- 20 g of chives, finely chopped
Method
Step 1
Preheat the oven to 240°C/220°C fan/gas 9. Arrange the cabbage and cauliflower in a single layer in a large roasting tin.Step 2
In a small bowl, mix the olive oil with the ginger and garlic pastes, chillies, turmeric, nigella seeds and ras el hanout. Pour over the cabbage and cauliflower, then rub in well, ensuring it coats all the crevices. Season to taste.Step 3
Roast for 25-30 mins, or until the cauliflower and cabbage are tender, with deeply charred edges.Step 4
Meanwhile, make the dressing by combining the lime zest, juice, yoghurt and a pinch of salt. Stir well.Step 5
When the vegetables are ready, remove from the oven, pour over the dressing, then scatter with pomegranate and chives. Serve immediately with flatbreads.