Before you stop reading due to the ingredient list, realize they’re just spices you mix with some oil. It’s an easy recipe with under ten minutes of prep time. If the list is still too much for you, pick up some Ras el hanout spice mix the next time you’re at an international grocery store or North African specialty store. That lengthy list of spices in the recipe can be replaced with it. If you’d like another layer of flavour and texture, add some raisins with the chickpeas. I didn’t use them here, as they don’t fit my current nutrition plan, though they’d really take the recipe up a level.

Time: 40 minutes

Serves: 4


1 head cauliflower – broken into florets
1/2 preserved lemon – finely chopped
0.5g ground cardamom
0.5g ground cloves
0.5g ground cinnamon
0.5g ground coriander
0.5g ground cumin
0.5g ground mace
0.5g ground paprika
0.5g ground turmeric
0.5g ground nutmeg
0.5g fresh ground black pepper
2g kosher salt
30g extra-virgin olive oil
540ml can chick peas – rinsed and drained
5g flat-leaf parsley – chopped



Preheat oven to 200C.

Place cauliflower and lemon in a large bowl.

In a small bowl, combine all remaining ingredients except chickpeas and parsley.

Pour the oil mixture over the cauliflower and toss to evenly distribute.

Place cauliflower mixture on a sheet pan and bake for 25 minutes.

Add the chickpeas to the pan and bake for five more minutes.

Remove from heat, toss or top with parsley and serve.

Get the PDF and nutrition info

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