Moroccan Roasted Cauliflower & Chickpea Bowl

Method

1. 1
   • cauliflower 1
   • chickpeas 240 g
   • olive oil 3 tbsp
   • ras el hanout 1 tbsp
   • ground cumin 1 tsp
   • smoked paprika 1 tsp
   • garlic 2
   • salt to taste

   Toss in the spice blend — Preheat the oven to 220°C (425°F). Toss the cauliflower florets and chickpeas with olive oil, ras el hanout, cumin, smoked paprika, garlic, and salt.

2. 2
   • cauliflower 1
   • chickpeas 240 g

   Roast until golden — Spread on a baking tray in a single layer and roast for 28-30 minutes, tossing halfway, until the cauliflower is deeply golden and the chickpeas are crisping.

   ⏱30 min
3. 3
   • lemon 1

   Dress and toss — Drizzle with lemon juice and toss gently.

4. 4
   • fresh cilantro 3 tbsp
   • pomegranate 2 tbsp

   Top and serve — Divide between bowls and scatter with cilantro and pomegranate seeds before serving.