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.

Stay fresh & in the know

Sign up to receive wellness wisdom, recipes, latest videos, courses and programs.