If you’re yet to try roasted cauliflower, you’re in for a treat. Traybakes are the perfect fuss-free dinner; this dish pairs Middle Eastern spices with sweet cherry tomatoes and a nutty, herb-studded tahini sauce to make a satisfying gluten-free supper.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower florets, onion wedges, chicken thighs, tomatoes, spices and oil into a large roasting dish and mix well to combine.
- Cover with foil and bake in the oven for 45 mins, then remove the foil and continue to bake for 25-30 mins, until the chicken is cooked through with no pink meat showing and the cauliflower is golden and tender.
- Meanwhile, put all the ingredients for the tahini sauce into the small bowl of a food processor and blitz until smooth.
- Stir the spinach into the roasting tin and let it wilt from the heat of the chicken and veg. Serve drizzled with the tahini sauce.
See more Gluten-free recipesFor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.