Moroccan Roasted Cauliflower and Chickpeas
As you will see if you follow my blog, cauliflower is one of our favorite vegetables. This time the cauliflower gets a Moroccan makeover. Dried mint and sumac are very popular in Moroccan cuisine. And the addition of chickpeas makes it good enough to be a main course. You could serve it with Pita pockets and a Greek yogurt and garlic sauce. And addition of a side salad of raw red onions and chopped tomatoes with salt and lemon juice would be perfect. Makes for an ideal sheet pan supper!
3 lbs cauliflower florets thinly sliced
28 oz canned chickpeas, drained
6 + 1 tablespoons extra virgin olive oil
4 1/2 teaspoons dried mint leaves
2 1/2 teaspoons kosher salt
3 teaspoons dried red chili flakes
3 teaspoons freshly ground cumin
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground garlic powder
3 teaspoons ground sumac
Juice of 1/2 lemon (about 2 tablespoons)
1/2 cup packed chopped flat leaf parsley - leaves only
1. Preheat the oven to 425 F.
2. Using a mortar and pestle, grind the mint, cumin seeds, cumin powder, garlic powder and 2 teaspoons kosher salt, till the spices and salt are well mixed
2. Place the cauliflower slices in a large mixing bowl and toss with 6 tablespoons olive oil, and the spice mix. If you do not have a large enough bow, do it in two or three batches dividing the oil and the spice mix accordingly.
3. Arrange the spiced cauliflower in a single layer on two 12x18 inch sheet pans. Place one pan on the top rack and the other one on the bottom rack.
4. Place the drained chickpeas in the same bowl that you used to toss the cauliflower to pick up the remaining spices. Toss the chickpeas with the remaining 1/2 tablespoon olive oil and 1/2 teaspoon kosher salt. Arrange the chickpeas on a 8x12 inch sheet pan in a single layer and place it in the middle rack of the oven.
5. Let the cauliflower and chickpeas roast for 20 minutes. Rotate the cauliflower trays and place the one on the top at the bottom and vice-versa. Toss around the chickpeas and place it back in the middle rack. Roast for another 10 minutes.
6. Remove all three trays from the oven and combine everything onto one tray. Sprinkle the sumac and mix well. Finally add the lemon juice and chopped parsley just before serving.
7. This dish is great served warm or at room temperature.
Serves 6 to 8
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| Moroccan Roasted Cauliflower with Chickpeas |
3 lbs cauliflower florets thinly sliced
28 oz canned chickpeas, drained
6 + 1 tablespoons extra virgin olive oil
4 1/2 teaspoons dried mint leaves
2 1/2 teaspoons kosher salt
3 teaspoons dried red chili flakes
3 teaspoons freshly ground cumin
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground garlic powder
3 teaspoons ground sumac
Juice of 1/2 lemon (about 2 tablespoons)
1/2 cup packed chopped flat leaf parsley - leaves only
1. Preheat the oven to 425 F.
2. Using a mortar and pestle, grind the mint, cumin seeds, cumin powder, garlic powder and 2 teaspoons kosher salt, till the spices and salt are well mixed
2. Place the cauliflower slices in a large mixing bowl and toss with 6 tablespoons olive oil, and the spice mix. If you do not have a large enough bow, do it in two or three batches dividing the oil and the spice mix accordingly.
3. Arrange the spiced cauliflower in a single layer on two 12x18 inch sheet pans. Place one pan on the top rack and the other one on the bottom rack.
4. Place the drained chickpeas in the same bowl that you used to toss the cauliflower to pick up the remaining spices. Toss the chickpeas with the remaining 1/2 tablespoon olive oil and 1/2 teaspoon kosher salt. Arrange the chickpeas on a 8x12 inch sheet pan in a single layer and place it in the middle rack of the oven.
5. Let the cauliflower and chickpeas roast for 20 minutes. Rotate the cauliflower trays and place the one on the top at the bottom and vice-versa. Toss around the chickpeas and place it back in the middle rack. Roast for another 10 minutes.
6. Remove all three trays from the oven and combine everything onto one tray. Sprinkle the sumac and mix well. Finally add the lemon juice and chopped parsley just before serving.
7. This dish is great served warm or at room temperature.
Serves 6 to 8
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