Turmeric Roasted Cauliflower with Moroccan Chickpea Tagine

November 28, 2020 1 min read

Serves 1



  1. Preheat the oven to 230C degrees. You want the oven to nice and hot so the cauliflower can roast and get crispy.
  2. Cut the cauliflower into florets that are all the same size so that it roasts evenly. 
  3. Liberally apply some olive oil to the florets and coat with garlic, cumin, paprika, turmeric, red pepper flakes, salt, and black pepper.
  4. Prepare a baking tray with non-stick paper.
  5. Roast the cauliflower florets in the oven for 25-35 minutes, turning once (for extra crispness leave it in a little longer). 
  6. Gently toast the pumpkin seeds over a low heat. 
  7. Heat your fiid Hearty Moroccan Chickpea Tagine according to the instructions on the back of the pack and pour into a bowl. 
  8. Add your cauliflower to your bowl and sprinkle with pumpkin seeds, enjoy.