Spicy Roasted Cauliflower
This dish rocks. I love everything Morocco so I am not surprised I was this wowed by this colourful dish. Onions, raisins, hot chili sauce, cumin, parsley, cilantro and chickpeas serves up a veggie-packed, anti-oxidant-laden, spicy and protein-infused side dish. The meaty texture of roasted cauliflower will once again impress the meat lover at the table. Serve with a salad as dinner, or as a side with any white flakey fish.
Ingredients
- Juice from 1 lemon
- 3 tbsp Raisins
- 1 tbsp Harissa Tunsian hot chili sauce
- 1 head Cauliflower cut into bite sized florets
- 2 cups Cooked chickpeas
- 1 Sweet onion sliced thin
- 1 tbsp Olive oil
- 1 tsp Cumin seeds
- 1/2 cups Italian parsley loosely packed, finely chopped
- 1/2 cups Cilantro loosely packed, finely chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400F and set out a large baking sheet.
- Add lemon juice, raisins and harissa to a small bowl. Set aside.
- In a large mixing bowl, add cauliflower florets, cooked chickpeas, onion, oil and cumin seeds to and stir with your hands to coat all pieces. Transfer to a baking sheet and roast veggie mixture for 30 minutes, until cauliflower tops are lightly browned. Allow to cool.
- Mix roasted veggies, parsley, cilantro and soaked raisins with juices together and stir to coat. Salt and pepper to taste and serve.