This delicious side dish is the perfect alternative to roast potatoes or other stodgy vegetables. I know I only posted a cauliflower recipe a couple of weeks ago, but I’m really enjoying eating it in these different formats.
The Moroccan spices add flavour with just a hint of spicy heat. I particularly love the colour – it really brightens up your plate.
This would pair really well with the Slow Cooker Lemon and Garlic Chicken that I made last year.
Ingredients – serves 4-6 as a side dish:
- 1 cauliflower, cut into small florets
- 3 tbsp olive oil
- 2 teaspoons Moroccan spice mix
- 1 teaspoon cumin seeds
- 1/4 teaspoon chilli powder (or add a little more if you like spicy food)
- 400g/14 oz can chickpeas, drained and rinsed
- freshly ground black pepper, to season
- 1 long red chilli, de-seeded and finely chopped
- a few parsley or coriander leaves, optional, to serve
- Heat your oven to 200C/180C fan forced/390F.
- Put the cauliflower florets into a large bowl and then add the olive oil, Moroccan spice mix, cumin seeds and chilli powder. Toss well to ensure that the cauliflower is coated in the spices.
- Transfer the cauliflower to a large ovenproof dish and spread into an even layer.
- Roast in the oven for 25 minutes.
- Add the chickpeas and a good seasoning of black pepper, then toss to mix with the cauliflower.
- Roast for a further 20-25 minutes or until the cauliflower is cooked to your liking.
- Remove from the oven and sprinkle with the chopped red chilli, plus some parsley or coriander leaves if you have them.
- Serve and enjoy!