Roasted Cauliflower, Chickpea, Tomato and Kale Oven Tray Bake

July 3, 2021

Nothing beats a healthy, delicious meal that requires very little clean up. I'm a big fan of oven tray bake meals as they don't require that much work, which is ideal for when you're experiencing a painful arthritic flare-up. You can even do most of the prep work sitting down too! Now, if only I had one of those torso-height ovens so I wouldn't have to bend down to get the tray in and out of the oven... Maybe one day :)

This colourful recipe has a great range of veggies and is loaded with vitamins. And if you are sensitive to nightshades, this meal can easily be enjoyed without the tomatoes, and instead of paprika use some cracked pepper!

The other great thing about this meal is that it doesn't use very many ingredients and is very cheap meal to make.

I've wondered what could be added to this meal if you wanted it to be a bit heavier, maybe next time I'll try baking it with sardines for some extra omega-3 and calcium

Dietary Requirements:

This amazing dinner is suitable for those with a lactose intolerance, and who are gluten free.

It is also a great meal for those following a pescatarian, vegetarian and vegan diet.

Roasted Cauliflower, Chickpea, Tomato and Kale Oven Tray Bake

Prep Time: 10 mins

Cooking Time: 40 mins

Serves: 4

A nice easy recipe where you can simply prep the ingredients, throw them in the oven and relax with some tea while you wait.

Ingredients

1 cauliflower head, cut into florets
400g can of chickpeas, drained and rinsed
1 bunch of kale, washed, dried and torn into pieces
200g of cherry tomatoes or mini romas (omit if nightshade sensitive)
1 red onion, cut into chunks
3 cloves of garlic
small handful of parsley, chopped finely
1/2 tsp of cumin
1/2 tsp of paprika (substitute with pepper if nightshade sensitive)
1 tsp of turmeric
olive oil
salt

Method

Preheat oven to 200°C
In a large bowl, add the cauliflower, chickpeas, tomatoes, red onion, garlic (pressed), parsley, cumin, paprika, turmeric, a generous pinch of salt. Coat with olive oil and mix ingredients until all the spices are mixed through.
Line a large deep oven tray with baking paper, and spread all the ingredients from the large bowl evenly. Place in the oven and cook for about 30 minutes, or until the cauliflower is just starting to brown.
Meanwhile, in the same large bowl (to utilise any leftover garlic and spices from the previous mix) add the kale, coat with olive oil and salt and mix.
Once the cauliflower concoction is just about cooked, remove it from the oven and place the kale on top. Return to the oven and cook for approximately 10 minutes, keeping a close eye on the kale as it can burn easily. Once they’re looking crispy, remove from the oven, serve in bowls and enjoy 🙂