Food Blog: What to Cook This Week

Monday, January 19, 2026

What to Cook This Week

What to Cook This Week

If eating a wider variety of veggies is something you're thinking about right now, but time and energy are limited, traybakes tend to be the sweet spot. You can prep once, let the oven do the work, and still end up with something delicious for dinner - and often lunch the next day too.

This herby cauliflower traybake with garlic tahini yoghurt is a great one to have on hand. Everything roasts together on one tray - aubergine, cauliflower, cherry tomatoes, lentils and flaked almonds - so you get a mix of textures and plenty of plant variety with very little hands-on time.

The garlic tahini yoghurt pulls it all together, roasting the garlic softens its flavour, then blending it with tahini and basil gives you something creamy and savoury to spoon over the top.

Cauliflower Traybake with Garlic Tahini Yoghurt

Ingredients

Serves 2
Cooking Time: 45 minutes

1 aubergine
½ head cauliflower
2 large handfuls of cherry tomatoes
4 tablespoons olive oil
2 handfuls of flaked almonds
1 x 400 ml can green lentils
1 lemon
small handful of basil
small handful of coriander
pinch of flakey sea salt & black pepper

For the garlic yoghurt

4 garlic cloves
4 tablespoons coconut yoghurt
1 tablespoon tahini
small handful of basil
pinch of flakey sea salt & black pepper

Method

Step 1

Preheat the oven to 180°C fan / 400°F. In a large baking tray, toss together the aubergine, cauliflower, cherry tomatoes, 2 tablespoons of olive oil, a generous pinch of salt and some black pepper; spread everything out in a single layer, then sit the garlic cloves (for the garlic yoghurt) in the corner of the baking tray. Cook for 30–35 minutes until tender and golden.

Step 2

10 minutes before the end of cooking, spread the almonds out evenly on a small baking tray and place on a lower shelf of the oven. Cook for 5–10 minutes until golden. Then remove both trays from the oven and set aside to cool.

Step 3

Once the garlic is cool enough to handle, squeeze the cloves from their skins into a small bowl; then add the yoghurt, tahini and basil, season with salt and black pepper and set aside.

Step 4

In a bowl, toss together the remaining 2 tablespoons of olive oil, lentils, lemon zest and juice and season generously. Stir the dressed lentils through the cooked vegetables (you can do this straight into the baking tray), followed by the basil and coriander (if using). Serve with the roasted garlic yoghurt on the side and a wedge of lemon.

View recipe in the app

Why is this so filling?

Most of us don't get as much fibre as we think. This recipe is a much easier way to build it in.

Each portion provides around 17g of fibre - just over half of the daily recommended intake - which is one of the reasons why it's so filling and satisfying.

Here's roughly how some of the key ingredients contribute per portion:

Green lentils: ~7 g fibre
Cauliflower: ~4 g fibre
Aubergine: ~3 g fibre
Flaked almonds: ~3 g fibre
Cherry tomatoes & herbs: ~1–2 g fibre

You'll find the full recipe in the app if you'd like to save it to your favourites and come back to it.

Team DE x