Moroccan Roasted Cauliflower and Chickpea Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 whole cauliflower, cut into even-sized florets
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 x 400 gram tin chickpeas, drained and rinsed
  • 1½-2 tablespoons Moroccan Spice Mix (ras-el-hanout)
  • 1-2 tablespoons of verjuice (or use a mix of lemon juice and olive oil)
  • a few handfuls of baby spinach leaves
  • ½ cup roasted capsicum, diced
  • ½ cup fresh coriander leaves, chopped
  • ½ cup roasted hazelnuts
  1. Heat oven to 190c and line a large baking tray with greaseproof paper.
  2. Place the cauliflower in a large bowl.
  3. Add salt and pepper, drizzle with oil and toss to coat.
  4. Tip onto prepared oven tray and bake for 30 minutes, until softened and starting to brown.
  5. Remove cauliflower from oven and tip back into the large bowl.
  6. Add chickpeas and 1½ - 2 tablespoons of Moroccan Spice Mix. Toss gently to coat.
  7. Tip back onto oven tray and spread out evenly. Bake for 10 minutes.
  8. Arrange spinach leaves over the base of a serving dish.
  9. Top with warm cauliflower and chickpeas and drizzle with some verjuice.
  10. Arrange roasted capsicum and coriander over the top.
  11. Sprinkle with toasted hazelnuts just before serving
  12. Note - this salad can be served warm or cold.
Recipe by Healthy Home Cafe at