Roasted Cauliflower

This Roasted Cauliflower dish is infused with Moroccan spices, providing a warm and aromatic flavor profile that is both comforting and invigorating. The crispy texture and vibrant colors make it a stunning centerpiece for any dinner table.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon (5g)
• Ground coriander - 1 teaspoon (5g)
• Smoked paprika - 1 teaspoon (5g)
• Cinnamon - 1/2 teaspoon (2g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Chickpeas - 1 can (400g), drained and rinsed
• Fresh parsley - 2 tablespoons, chopped (10g)
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. Remove the leaves from the cauliflower and cut it into bite-sized florets.
3. In a large mixing bowl, combine the olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper.
4. Add the cauliflower florets and chickpeas to the bowl, and toss until everything is well coated with the spice mixture.
5. Spread the cauliflower and chickpeas evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.
7. Remove from the oven and drizzle with fresh lemon juice.
8. Garnish with chopped parsley before serving.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 390 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and anti-inflammatory compounds.
• High in fiber, promoting digestive health.

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