This flavorful Moroccan spiced cauliflower dish is a delicious side dish to serve to your family and friends. Pair it with a creamy yogurt tahini dip for the perfect balance of flavors.
Roasted Moroccan Spiced Cauliflower
Cauliflower is one of my favorite vegetables to work with. It’s versatile, easy to prep, and can literally be turned into anything. But my favorite way to prepare it is by roasting it with a variety of spices.
This roasted moroccan spiced cauliflower with chickpeas is the perfect side dish to make. Season it with paprika, cumin, turmeric and a pinch of cinnamon to give it that delicious sweet and savory flavor.
You can serve it over a salad, in a grain bowl, or as a side dish with your favorite protein. I personally love to snack on it during the day, and add a little harissa for some extra heat.
The chickpeas get the perfect crunch, while the cauliflower stays nice and tender.
The yogurt tahini dip is the perfect sauce to pair with the cauliflower, and is made from just a handful of ingredients.
I love to garnish my roasted cauliflower with fresh herbs like cilantro, parsley and mint, but you can also add nuts and pomegranate seeds for an added crunch!
This Moroccan spiced cauliflower is seriously so easy to make, and a delicious way to change up your weekly veggie game. It would even make for a great Thanksgiving side dish!
Other cauliflower recipes you’ll love:
Buffalo Cauliflower Wings
Baked Orange Cauliflower
Sweet & Spicy Cauliflower Poppers
Whole Roasted Cauliflower with Turmeric Tahini
Moroccan Spiced Cauliflower and Chickpeas
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 can chickpeas, rinsed and drained (15 oz)
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- Fresh herbs, to top- cilantro, parsley and mint
Yogurt Tahini Sauce
- 1/3 cup Greek yogurt
- 1 clove garlic, crushed
- Juice from 1/2 lemon
- 2 tbsp tahini
- 1/8 tsp cumin
- Salt, to taste
- 2 tbsp water, if needed to thin
Directions
- Preheat the oven to 375 F
- Line a large baking sheet with parchment paper, and add the cauliflower and the chickpeas to the pan
- In a small bowl, combine all the spices together. Toss the cauliflower with the olive oil and sprinkle on the spices. Mix together thoroughly until they’re evenly coated.
- Bake for 30 minutes. Remove from oven, give the veggies a toss and bake for an additional 15-20 minutes.
- While that bakes, prepare the yogurt tahini sauce by mixing all of the ingredients together in a bowl until smooth. Add the water at the end if needed to thin the sauce. Serve as a dip or drizzle over the roasted cauliflower.
- Leftovers will stay fresh in the fridge for up to 5 days.
All the best. Maria
Thank you so much, Maria!
I recommend this dish. It’s one of the favourites in our home. I also use the yogurt sauce with other Moroccan dishes that I make! It elevates this and other dishes to another level of delicious!
Thank you, Catherine!
For me personally, I would reduce the cinnamon a bit, but that is just my preference. I’m not a fan of cinnamon, nutmeg etc. However, the recipe was delicious and kept well in the fridge. It was also way less oily than a similar tasting dish I have bought at a deli, so that can only be a good thing! Definitely would make it again.