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Tempting traybakes are easy to prepare and ideal for entertaining – serve from oven to table and let everyone dig in

Harissa cauliflower pilaf

With its heady combination of fruit, nuts and spice, this veggie winter warmer evokes the Middle East. Cooking a pilaf in the oven rather than on the hob ensures even heat throughout, so you get really fluffy rice.

SERVES 4 PREP 20 mins plus 1 hr soaking COOK 1 hr EASY V

• 300g basmati rice
• 1 red onion, finely sliced
• 2 lemons,
• 1 juiced,
• 1 cut into wedges
• 2 tsp sugar
• 4 tbsp harissa
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 large or 2 medium cauliflower, broken into large florets, stalk chopped, large leaves roughly chopped
• pinch of saffron
• 2 bay leaves
• 700ml hot vegan vegetable stock
• 100g sultanas
• 100g flaked almonds, toasted until golden brown
• 1/2 small bunch of dill, chopped, plus extra to serve
• 400g can chickpeas, drained and rinsed
• 50g pomegranate seeds (optional)

1 Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.

2 Heat the oven to 200C/180C fan/ gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.

3 Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.