Spicy Moroccan Cauliflower with Crispy Chickpeas
DATE: April 04, 2024
- Time: 30 mins
- Serves: 2
Featured product
Moroccan 'Round the Clock
Moroccan Spice
Moroccan 'Round the Clock Refill
Moroccan Spice
Sample The Mixes
- 1 small cauliflower sliced into ½ inch thick pieces lengthwise through the core
- 1 cup canned chickpeas, drained and rinsed
- ⅓ cup olive oil
- 1 tbsp Moroccan 'Round the Clock
- 1 tbsp harissa paste
- 1 tsp honey
- ¼ tsp sea salt
- ⅛ tsp black pepper
- prepared tahini sauce
- 2 tbsp fresh parsley, finely chopped
Directions
- Preheat the oven to 415˚F; line a 13x9 baking sheet with parchment.
- In a medium-sized bowl, whisk the olive oil, harissa, Moroccan 'Round the Clock spice blend, honey, sea salt and pepper.
- Add the cauliflower steaks to the baking sheet and brush each slice front and back with the spiced oil leaving 1 tbsp in the bowl.
- Add the chickpeas to the bowl with the oil and toss well; add to the baking sheet around the cauliflower.
- Bake in the oven for 20 minutes turning the cauliflower halfway through.
- Remove from the oven and top with the tahini sauce and chopped parsley. Enjoy!
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Learn How to Cook
With Our Blends
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