Spiced Moroccan Cauliflower & Chickpeas
May 7, 2021




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Looking for a tasty vegetarian meal or side meal???
This one is packed with protein, calcium, magnesium, B vitamins particularly folate & choline needed during pregnancy….it’s also bursting with fibre & antioxidants!!
Ingredients:
- head of cauliflower, cut into florets
- 2Tbs olive oil
- 2-3tsp Moroccan spices
- 400g tin chickpeas, rinsed & drained
- 2 Lebanese cucumbers, peeled into ribbons
- 1/2C coriander leaves
- 1/2C mint leaves
- 200g Haloumi, sliced
- 1C Greek yoghurt
- 1Tbs tahini
- 1 lemon, zested & juiced
- 1Tbs pepitas/sunflower seeds, toasted & coarsely chopped
Method:
- Turn oven on to 200C. Line baking tray with baking paper. Combine cauliflower with oil & Moroccan spices in large bowl to coat. Place cauliflower onto baking tray – roasting for 30mins or until golden & tender – turning occasionally. Set aside to cool.
- Grill haloumi till golden brown.
- Once cauliflower slightly cooled, add cucumber, coriander & mint to the cauliflower mix & toss to combine. Transfer to serving plate & top with grilled haloumi.
- Whisk together yoghurt, tahini & lemon juice in small bowl. Drizzle over cauliflower mixture on serving platter & sprinkle over lemon zest & seeds.
Serve alongside other veggie dishes or protein of choice.














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