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.
- 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
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Preheat your oven to 400F and set out a large baking sheet.
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Add lemon juice, raisins and harissa to a small bowl. Set aside.
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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.
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Mix roasted veggies, parsley, cilantro and soaked raisins with juices together and stir to coat. Salt and pepper to taste and serve.