Moroccan Chickpea Cauliflower Bowl with herb sauce. Easy weekday meal with moroccan spiced chickpeas, Crisp Cumin Baked Cauliflower, minty zesty herb sauce. Vegan Gluten-free Soy-free Recipe

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Bowl
  • Cuisine: Kitchen notes

Ingredients

For the cauliflower:

  • 1 tsp cumin seeds
  • 1 head of cauliflower
  • 2 tsp oil
  • 1/2 tsp salt
  • 1/2 tsp cayenne
  • 1/4 to 1/2 tsp garlic granules
  • 2 tablespoons breadcrumbs (optional)

For the chickpeas:

  • 15 oz can chickpeas (or 1.5 cups cooked)
  • 1 tsp oil
  • 1/2 or more salt (depending on if the chickpeas were salted)
  • 3/4 tsp cumin powder
  • 1/4 to 1/2 tsp cayenne
  • 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 of 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 and pepper flakes for garnish

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.