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How to make Healthy roast turmeric cauliflower and buckwheat tray bake

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 600g cauliflower, cut into florets
  • 2 zucchini, coarsely chopped
  • 6 Medjool dates, pitted, quartered
  • 1 tablespoon olive oil
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons finely grated fresh turmeric
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 205g (1 cup) raw buckwheat
  • 1/4 cup fresh mint sprigs
  • Lemon wedges, to serve
  • 130g (1/2 cup) natural yoghurt

Method

  • Step 1 Preheat oven to 200°C/180°C fan forced. Line a baking dish with non-stick baking paper. Scatter the cauliflower, zucchini and dates in prepared dish. Drizzle with the oil. Add the ginger, turmeric, garlic and cumin. Toss well to coat. Season. Roast for 25 minutes or until golden and tender.
  • Step 2 Meanwhile, cook the buckwheat in a saucepan of boiling water following the packet directions. Drain.
  • Step 3 Serve the roasted vegetables sprinkled with buckwheat, mint and lemon wedges, and topped with yoghurt.