Roasted Cauliflower with Chermoula [vegan] [gluten free]

Name: Roasted Cauliflower with Chermoula [vegan] [gluten free]
Prep time: 10 min
Total time: 20 min
Ingredients: 600g cauliflower [1.3 lb]; 4 tomatoes; 400g can of chickpeas [14oz]; 2 garlic cloves (crushed); 1 red onion; juice of 1 lemon; 1 handful almond flakes; small bunch of coriander; Belazu's Chermoula (or your own); salt & pepper; 3 Tbsp olive oil

Published on September 19, 2015 | In Moroccan | By theflexitarian |

2 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

This Roasted Cauliflower with Chermoula recipe makes a quick and easy dinner option in our house.

Chunky and hearty cauliflower has a satisfying and filling texture which is ideal for meat free dishes. Here I have added chickpeas to give this recipe a plant based protein boost.

Chermoula is a North African spice paste which contains fresh coriander, cumin and lemon. If I have time I’ll make the chermoula from scratch but more often than not I use Belazu’s Chermoula which is super tasty and delicious.

You can serve this dish with couscous or quinoa (adding 1 tsp turmeric in for flavour).

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Soya-Free, Vegan

Email
Save

Ingredients

600g cauliflower [1.3 lb]
4 tomatoes
400g can of chickpeas [14oz]
2 garlic cloves (crushed)
1 red onion
juice of 1 lemon
1 handful almond flakes
small bunch of coriander
Belazu's Chermoula (or your own)
salt & pepper
3 Tbsp olive oil

Instructions

Preheat the oven to 200C/390F/Gas 6.
Cut the cauliflower in smallish florets.
Place cauliflower on a baking tray. Mix in quartered tomatoes, crushed garlic and red onion (cut in 12ths).
Gentle toss in olive oil. Roast for around 20 mins until cauliflower is cooked (it should still have a bite). Make sure you give a stir after 10mins so vegetables cook evenly.
Place cooked vegetables in a serving bowl. Mix in drained chickpeas and lemon juice. Season to taste.
Add a handful of almond flakes on top plus plenty of freshly chopped coriander leaves.
Serve with chermoula dotted on top and a side dish of couscous or quinoa.

Servings : 4
Ready in : 30 Minutes
Course : Family Meals, Quick & Easy
Recipe Type : April Recipes, August Recipes, December Recipes, February Recipes, January Recipes, July Recipes, June Recipes, March Recipes, May Recipes, November Recipes, October Recipes, September Recipes
Ingredient : Cauliflower, Chickpeas, Tomato

2 Responses to Roasted Cauliflower with Chermoula [vegan] [gluten free]

Caroline de St Quentin September 29, 2015 at 8:41 pm #

Thank you Annabelle that was delicious! I just happened to have bought a Belazu’s chermoula jar a couple of days ago and didn’t quite know what to do with it…. And then I come across your recipe! Very easy to make and very filling too with the couscous. I didn’t have enough cauliflower so I added some long stem broccoli together with the rest of tbe veggies and it worked really well. Will do it again! (must use that chermoula jar ;-))

Reply
- theflexitarian September 30, 2015 at 10:23 am #
  
  So glad you enjoyed it Caroline. Great idea to add the broccoli!
  
  Reply