Cook and Scale
Moroccan Roasted Cauliflower & Chickpea Bowl
4 servings · 45 min total
Cauliflower and chickpeas roasted until golden with ras el hanout and smoked paprika, finished with lemon and pomegranate. Warmly spiced and plant-based.
Ingredients
- 1 cauliflower, cut into florets
- 240 g chickpeas, drained
- 3 tbsp olive oil
- 1 tbsp ras el hanout
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 garlic, minced
- 1 lemon, juiced
- 3 tbsp fresh cilantro, chopped
- 2 tbsp pomegranate, seeds only
- salt to taste
Method
- 1.
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.
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.
- 3.
Dress and toss — Drizzle with lemon juice and toss gently.
- 4.
Top and serve — Divide between bowls and scatter with cilantro and pomegranate seeds before serving.