Baked Cauliflower

This Moroccan Baked Cauliflower dish is a flavorful and protein-packed meal that brings together a medley of spices and textures. Roasted to perfection, it combines the earthy notes of cauliflower with the warmth of Moroccan spices, making it a delicious and healthy choice.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Chickpeas - 200g (canned or cooked)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lemon - 1, juiced
• Feta cheese - 50g, crumbled (optional)
• Almonds - 30g, slivered (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and cut the cauliflower into bite-sized florets.
3. In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and black pepper to create a marinade.
4. Add the cauliflower florets and chickpeas to the bowl, tossing them well to coat evenly with the marinade.
5. Spread the cauliflower and chickpeas on a baking sheet lined with parchment paper in a single layer.
6. Bake in the preheated oven for 25-30 minutes, or until the cauliflower is golden and tender, stirring halfway through.
7. Remove from the oven and drizzle with lemon juice, then sprinkle with chopped cilantro and crumbled feta cheese if using.
8. Serve warm, garnished with slivered almonds.

Nutrition

• Calories: 360
• Protein: 15 g
• Carbs: 40 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 750 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals, especially vitamin C and K.
• High in protein and fiber, promoting satiety and digestive health.

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