SHOPPING LIST: Spiced Cauliflower, Chickpea and Potato Tray Bake with Yoghurt Dip (1 portion)
Meal Plan 6, Wednesday dinner (quick and cheap, prepare ahead, vegetarian)

[ ] 1 medium cauliflower (you need half, about 250 g of florets; Saturday's soup uses the rest)
[ ] 150 g potatoes
[ ] 120 g chickpeas: the other half tin from Tuesday (kept covered in the fridge)
[ ] 60 g plain Greek-style yoghurt
[ ] 1 head of garlic (you need 1 clove)
[ ] Ground cumin (1 tsp)
[ ] Smoked paprika (1/2 tsp, plus a pinch for the dip)
[ ] Olive oil (2 tsp)
[ ] Foil or baking paper
[ ] Salt
[ ] Black pepper

Cupboard check: garlic, cumin, paprika, olive oil, foil, salt and pepper are probably already at home.
Prep ahead: soften the cauliflower and potatoes in the microwave, toss them with the spices and chickpeas on the tray, and cover them in the fridge.
Leftovers: half a cauliflower. Keep it in the fridge, because Saturday's soup uses it.