Roasted cauliflower and kumara tray bake with pomegranate dressing

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

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Roast cauliflower tray bake is an easy vege-packed dinner ready in just 35 minutes

Serves: 2

Time to make: 35 mins

Ingredients

More weights & measures

½ medium head cauliflower, cut into florets
2 medium kumarasweet-potatoX, cut into wedges
1 carrot, cut into chunks
2 cups roughly chopped silver beet leaves
spray oil
2 teaspoons smoked paprika
250g lamb loin chops
2 tablespoons low-fat plain yoghurt
fresh coriandercilantroX, to garnish (optional)
Pomegranate dressing
1 tablespoon pomegranate molasses
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice

Instructions

1 Preheat oven to 200°C. Line a large baking tray with baking paper. On lined tray, spread out vegetables. Spray with oil and sprinkle with smoked paprika. Add lamb chops to tray and place in the oven for 15-20 minutes, until vegetables are tender.

2 In a jar, combine dressing ingredients and shake to mix well.

3 Serve lamb and vegetables drizzled with dressing and yoghurt and garnished with coriander, if desired.

Variations

Make it gluten free: Check smoked paprika and pomegranate molasses are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 591cal

Kilojoules 2470kJ

Protein 26g

Total fat 27g

–Saturated fat 7g

Carbohydrates 55g

–Sugars 24g

Dietary fibre 11g

Sodium 230mg

Calcium 150mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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