Moroccan Roasted Chickpea Cauliflower

    Moroccan Roasted Chickpea Cauliflower

    An aromatic sheet-pan dish featuring spiced cauliflower and chickpeas drizzled with tahini sauce.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    40 minsEasy3 servings

    Nutrition per serving

    310

    Calories

    12g

    Protein

    38g

    Carbs

    15g

    Fat

    Ingredients

    • 1 largeCauliflower head
    • 15 ozChickpeas, canned
    • 2 tspRas el Hanout spice
    • 2 tbspTahini
    • 1 tbspLemon juice

    Instructions

    1. 1

      Preheat oven to 425°F (220°C).

    2. 2

      Toss cauliflower florets and chickpeas with spice mix and oil.

    3. 3

      Spread on a baking sheet and roast for 25-30 minutes.

    4. 4

      Whisk tahini with lemon juice and a splash of water for the dressing.

    5. 5

      Drizzle dressing over the roasted vegetables.

    Nutrition Facts

    Servings 3Serving Size 1

    Amount Per Serving

    Calories310

    % Daily Value *

    Total Fat 15g19%
    Saturated Fat 4.5g23%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 38g14%
    Dietary Fiber 3g11%
    Sugars 5.7g
    Protein 12g24%
    Vitamin A 200 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Moroccan Roasted Chickpea Cauliflower

    • • Use seasonal vegetables for maximum nutrition and flavor.
    • • Roll citrus on the counter before juicing to get more juice out.
    • • This is a great recipe for beginners — don't overthink it, just have fun!

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