Moroccan Spiced Cauliflower and Chickpeas


Last Updated on November 24, 2021

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.

moroccan spiced cauliflower

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.

roasted cauliflower

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.

moroccan spiced cauliflower

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!

moroccan spiced cauliflower

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

5 from 9 votes
Course: Sides


Prep time


Cooking time


Total time




  • 1 1 large head of cauliflower,
    cut into florets

  • 1 can 1 chickpeas, rinsed and drained
    (15 oz)

  • 1/4 cup 1/4 olive oil

  • 1 tsp 1 paprika

  • 1 tsp 1 cumin

  • 1 tsp 1 salt

  • 1 tsp 1 garlic powder

  • 1/4 tsp 1/4 turmeric

  • 1/4 tsp 1/4 black pepper

  • 1/4 tsp 1/4 cayenne pepper

  • 1/4 tsp 1/4 cinnamon

  • 1/4 tsp 1/4 allspice

  • Fresh herbs, to top- cilantro, parsley and mint

  • Yogurt Tahini Sauce
  • 1/3 cup 1/3 Greek yogurt

  • 1 clove 1 garlic, crushed

  • Juice from 1/2 lemon

  • 2 tbsp 2 tahini

  • 1/8 tsp 1/8 cumin

  • Salt, to taste

  • 2 tbsp 2 water, if needed to thin


  • 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.

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  1. Deedee Kah

    Where is the nutrition list? How much sodium does this recipe have?

  2. Brian

    Excellent! Thanks for this

  3. Sarah Luna

    Hi there,
    Is it possible to freeze this well? im hoping to make a big batch but not sure if it will be all eaten.
    Thanks so much

    • I haven’t personally tried freezing it, but I believe that should be ok! I would freeze after baking it, then let it defrost and reheat in the oven or air fryer.

  4. This turned out perfect! Will be adding this to my weekly/monthly rotation.

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