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–+ servings

Moroccan Spiced Cauliflower and Chickpeas

5 from 4 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1 can chickpeas, rinsed and drained (15 oz)
  • 1/4 cup olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • Fresh herbs, to top- cilantro, parsley and mint

Yogurt Tahini Sauce

  • 1/3 cup Greek yogurt
  • 1 clove garlic, crushed
  • Juice from 1/2 lemon
  • 2 tbsp tahini
  • 1/8 tsp cumin
  • Salt, to taste
  • 2 tbsp water, if needed to thin

Directions

  1. Preheat the oven to 375 F
  2. Line a large baking sheet with parchment paper, and add the cauliflower and the chickpeas to the pan
  3. In a small bowl, combine all the spices together. Toss the cauliflower with the olive oil and sprinkle on the spices. Mix together thoroughly until they're evenly coated.
  4. Bake for 30 minutes. Remove from oven, give the veggies a toss and bake for an additional 15-20 minutes.
  5. While that bakes, prepare the yogurt tahini sauce by mixing all of the ingredients together in a bowl until smooth. Add the water at the end if needed to thin the sauce. Serve as a dip or drizzle over the roasted cauliflower.
  6. Leftovers will stay fresh in the fridge for up to 5 days.