Moroccan Roasted Cauliflower with Chickpeas

Super tasty.

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

Method:

  • 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!

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2 Responses to Moroccan Roasted Cauliflower with Chickpeas

  1. Pingback: Moroccan Roasted Cauliflower with Chickpeas | Just an Opinion

  2. SammyandSufi says:

    This looks delicious~ A must! 🙂

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