Spiced cauliflower with chickpeas
This Moroccan inspired spiced cauliflower with chickpeas is fantastically delicious dish, which can be served with couscous or rice as a vegan meal, or as side dish with grilled lamb/chicken. You can make it with ripe tomatoes or with tinned ones – I used tinned cherry tomatoes, which worked really well.
Ingredients
Method
- Preheat the oven to 180°C.
- Discard the leaves of the cauliflower, then tear the cauliflower into florets. Place them into a baking dish.
- Mix the oil with the spices, season with salt and pepper to your liking. Drizzle the oil mixture over the cauliflower and toss well.
- Bake for 15 minutes.
- Meanwhile, drain the chickpeas and toss with harissa. Prepare the tomatoes.
- Take the tin out of the oven and add the chickpeas and tomatoes. Toss well and bake for another 20 minutes or so, until the cauliflower florets are cooked through but not mushy.
- Stir in the chopped parsley and serve warm.