Dinner,  Foods For Health,  Lunch

Spiced Moroccan Cauliflower & Chickpeas


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!!


  • 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


  1. 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.
  2. Grill haloumi till golden brown.
  3. Once cauliflower slightly cooled, add cucumber, coriander & mint to the cauliflower mix & toss to combine. Transfer to serving plate & top with grilled haloumi.
  4. 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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