Moroccan Chickpea Cauliflower Bowl with Herb sauce.
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
3
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Calories
251 kcal
Moroccan Chickpea Cauliflower Bowl with Herb sauce.
Description
This dish starts with toasting cumin seeds to bring out their aroma before grinding. Cauliflower florets are coated with neutral oil, salt, ground cumin, cayenne, garlic granules, and optionally breadcrumbs for texture, then roasted at 425°F until nicely browned and tender. Chickpeas are cooked in oil with salt, cumin powder, cayenne, paprika, garlic granules, cinnamon, and finished with lime juice for tanginess and warmth.
The accompanying herb sauce is made by blending mint, cilantro, olive oil, lime juice, water to thin, cumin, garlic, salt, and a touch of sugar. This sauce adds a fresh, bright contrast to the spiced vegetables. The bowl is assembled with roasted cauliflower, spiced chickpeas, fresh spinach or other greens, diced tomatoes, and garnished with slivered almonds and red pepper flakes. Non-dairy yogurt can be drizzled for creaminess if desired. The combination balances earthy, spicy, fresh, and crunchy elements for a flavorful vegetarian meal bowl.
This recipe provides serving hints like adjusting the herb sauce flavors and using all mint or all cilantro depending on availability. Nutritional information is based on one serving.
Ingredients
For the cauliflower:
- 1 tsp cumin seeds
- 1 cauliflower head
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 to 1/2 tsp garlic granules
- 2 tablespoons breadcrumbs optional
For the chickpeas:
- 15 oz chickpeas or 1.5 cups cooked, canned
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 salt depending on if the chickpeas were salted, or more
- 3/4 tsp cumin powder
- 1/4 to 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/4 tsp garlic granules
- 1/4 tsp cinnamon
- 1/2 tsp lime juice
Mint Cilantro Herb sauce:
- 1/2 cup mint
- 1/4 cup cilantro or use more mint
- 1 tsp olive oil
- 1 to 2 tsp lime juice
- 2 to 4 tablespoons water
- 1/4 tsp cumin powder
- 1 clove garlic
- 1/4 tsp salt
- 1/4 tsp sugar or maple
For the bowl:
- spinach greens, tomatoes, 2 tbsp non dairy yogurt (optional) etc
- slivered almonds for garnish
- red pepper flakes for garnish
Instructions
- Toast the cumin seeds on a skillet over medium heat until fragrant. about 2 minutes. Grind into a coarse powder. Toss the cauliflower florets in oil or spray oil to coat all the florets. Rub a little with your hands to coat. Add salt, cumin and the spices and mix well to coat. Add breadcrumbs if using and toss. Place on baking sheet and bake at 425 degrees F / 220ºc for 25 to 30 minutes.
- Add chickpeas and all the ingredients except lime juice in a skillet. Cook over medium heat for 3 to 4 minutes. Add lime juice and toss.
- Make the herb sauce: Blend everything until well combined. taste and adjust salt and sweet. (Use all mint or all cilantro if you have an issue with one of them).
- Arrange the roasted cauliflower, spiced chickpeas, greens and veggies. Drizzle the herb sauce. Drizzle non dairy yogurt if using. Add red pepper flakes, slivered almonds. Serve.
Notes
- Nutritional values are calculated per serving for this bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Sodium | 756mg | 32% |
| Potassium | 533mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 98mg | 10% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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