Ingredients (serves 2-4)
1 whole small cauliflower, cut into florets
1 can chickpeas, drained, rinsed
1 tablespoon ras el hanout*
1 tablespoon curly parsley, chopped
Extra-virgin olive oil or grapeseed oil
Sea salt & cracked pepper
Method
- Preheat oven to 180°C (350°F). Add cauliflower to a roasting pan, drizzle with a good glug of olive oil, scatter with ras el hanout, and season with salt and pepper. Roast until caramelized about 20-25 minutes turning once during the cooking period. Add some more olive oil as needed, so the cauliflower is not dried out.
- Place well drained chickpeas on a roasting tray and roast for 15 minutes.
To Serve
Arrange cauliflower in a serving dish, scatter over chickpeas and chopped parsley and serve.
Chef's Notes
* Ras el hanout can be found at gourmet food stores or online. If you are unable to find this spice add a little smoked paprika for another variation.
