Cauldron

Spinach & Carrot Veggie Bakes with a Spiced Roast Cauliflower Salad

It’s easier to zhoosh, zhuzh or zuzz up dinnertime than it is to spell that. Simply serve our crisp Cauldron Spinach & Carrot Veggie Bakes with the spicy delight of a warm roasted cauliflower salad – one of our fave recipes. Add a cool yoghurt side for dipping!

Serves 2
30 mins
Easy
Vegan
395 cals (per serving)
Spinach veggie bakes with a bite taken out of one with roasted cauliflower, broccoli and chickpeas and a dip on the side served in a dark dish with a green background.
Cauldron Spinach and Carrot veggie bake packaging with a see-through section to display the veggie bakes

Made with our Spinach & Carrot Veggie Bakes

Source of protein
Vegan
Source of fibre
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Ingredients:

  • 4 Cauldron Spinach & Carrot Bakes

  • ½ small cauliflower, cut into bite-sized florets (approx. 200g)  

  • 100g tinned chickpeas

  • 10 sprays one calorie cooking spray

  • 1 tbsp. Ras El Hanout 

  • 25g kale, shredded

  • 2 tbsp. pomegranate seeds 

For the cool yoghurt dip

  • 2 tbsp. coconut yoghurt

  • 1 tsp. chopped mint 

  • 1 tbsp. lemon juice (unwaxed lemon)

  • A sprinkle of Ras El Hanout

Our tip

This salad recipe makes a great lunch box. Why not double the recipe and take for lunch on the go the next day. Swap the Ras El Hanout for Garam Masala for a flavour twist. 

Method:

  1. Pre-heat the oven to 200°C /Fan 180°C /Gas Mark 6. 

  2. Place the cauliflower and chickpeas on a baking tray. Spray with one calorie cooking spray. Scatter over the Ras El Hanout and toss to evenly coat. Cook in a preheated oven for 10 minutes.

  3. Add the Cauldron Spinach & Carrot Veggie Bakes to the baking tray, cook for a further 5 minutes. 

  4. Scatter the kale over the cauliflower and cook for a further 5 minutes. Remove from the oven, scatter the pomegranate seeds over the cauliflower salad. Set to one side and keep warm.

For the cool yoghurt dip

  1. Mix the yoghurt, chopped mint and lemon juice in a small ramekin. Spoon into a serving dish and scatter over a little extra Ras El Hanout to garnish.

To serve

  1. Place the veggie bakes on 2 warmed serving plates. Serve with a side of spiced roasted cauliflower salad and a dollop of cool yoghurt dip.

Our tip

This salad recipe makes a great lunch box. Why not double the recipe and take for lunch on the go the next day. Swap the Ras El Hanout for Garam Masala for a flavour twist. 

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!