What are the main ingredients in MOROCCAN CAULI MEZZE?

Oil (cooking, olive & coconut), Salt & Pepper, Water

What is the nutritional information of MOROCCAN CAULI MEZZE?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare MOROCCAN CAULI MEZZE?

ROAST THE CAULI & CHICKPEAS: Preheat the oven to 200°C. Peel and grate the garlic. In a bowl, combine the garlic, the Moroccan Rub, and 30ml of oil to make a marinade for the roast. Drain and rinse the chickpeas. Cut the cauliflower florets into bite-size pieces. Place the cauliflower and chickpeas on a roasting tray. Coat in the Moroccan marinade and season to taste. Roast in the hot oven for 20-25 minutes until cooked and golden, shifting halfway. GET PREPARED: Peel and finely slice the onion. Rinse and roughly chop the parsley. Drain and roughly chop the jalapenõs. Zest the lemon and cut into wedges. In a bowl, combine the jalapenõs to taste, the onion, and half of the parsley. Add a drizzle of oil and toss to coat. Season the salsa to taste and set aside for serving. Combine the yoghurt with some lemon zest, lemon juice, and honey (all to taste). Rinse the green leaves. TOAST THE ROTI’S: When the roast is almost ready, place a nonstick pan over a medium-high heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds, or heat them in the oven for 2-3 minutes in total. TIME TO EAT: Grubs up! Make a bed of green leaves and cover with the roasted cauliflower and chickpeas. Scatter over the spicy salsa, dust generously with the dukkah spice, and side with a smear of the zesty yoghurt. Garnish with the remaining chopped parsley and some lemon zest to taste. Serve the mini rotis on the side and use them to scoop up all that goodness. Dig in, chef!

What should be prepared from my kitchen to make MOROCCAN CAULI MEZZE?

Oil (cooking, olive & coconut), Salt & Pepper, Water

MOROCCAN CAULI MEZZE

Name: MOROCCAN CAULI MEZZE
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive & coconut); Salt & Pepper; Water

Spiced cauliflower and chickpeas with drippings of honey-lemon yoghurt and sprinkles of dukkah spice, all scooped up in buttery rotis. This mouthwatering, mezze-style meal will really hit the spot.

MOROCCAN CAULI MEZZE

with mini wholewheat rotis & tangy jalapenõ salsa

Hands on Time: 10 - 10 minutes

Overall Time: 25 - 25 minutes

Download the Recipe for 2

Ingredients:

Cauliflower Florets
Chickpeas
Cocktail Rotis
Dukkah
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Honey
Jalapeño Relish
Lemon
Lemons
NOMU Moroccan Rub
Pickled Sliced Jalapenõs
Red Onion
Red Onions
Yoghurt

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Water

Serves 1

ROAST THE CAULI & CHICKPEAS
Preheat the oven to 200°C. Peel and grate the garlic. In a bowl, combine the garlic, the Moroccan Rub, and 30ml of oil to make a marinade for the roast. Drain and rinse the chickpeas. Cut the cauliflower florets into bite-size pieces. Place the cauliflower and chickpeas on a roasting tray. Coat in the Moroccan marinade and season to taste. Roast in the hot oven for 20-25 minutes until cooked and golden, shifting halfway.
GET PREPARED
Peel and finely slice only one half of the onion. Rinse and roughly chop the parsley. Drain and roughly chop the jalapenõs. Zest one half of the lemon and cut this half into wedges. In a bowl, combine the jalapenõs to taste, the onion, and half of the parsley. Add a drizzle of oil and toss to coat. Season the salsa to taste and set aside for serving. Combine the yoghurt with some lemon zest, lemon juice, and honey (all to taste). Rinse the green leaves.
TOAST THE ROTI’S
When the roast is almost ready, place a nonstick pan over a medium-high heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds, or heat them in the oven for 2-3 minutes in total.
TIME TO EAT
Grubs up! Make a bed of green leaves and cover with the roasted cauliflower and chickpeas. Scatter over the spicy salsa, dust generously with the dukkah spice, and side with a smear of the zesty yoghurt. Garnish with the remaining chopped parsley and some lemon zest to taste. Serve the mini rotis on the side and use them to scoop up all that goodness. Dig in, chef!

Garlic Clove - 1
NOMU Moroccan Rub - 15ml
Chickpeas - 120g
Jalapeno Relish - 15ml
Cauliflower Florets - 200g
Red Onion - 1
Fresh Parsley - 4g
Pickled Sliced Jalapenõs - 20g
Yoghurt - 80ml
Lemon - 1
Honey - 7.5ml
Cocktail Rotis - 3
Green Leaves - 20g
Dukkah - 10ml

Download the Recipe

Serves 2

ROAST THE CAULI & CHICKPEAS
Preheat the oven to 200°C. Peel and grate the garlic. In a bowl, combine the garlic, the Moroccan Rub, and 30ml of oil to make a marinade for the roast. Drain and rinse the chickpeas. Cut the cauliflower florets into bite-size pieces. Place the cauliflower and chickpeas on a roasting tray. Coat in the Moroccan marinade and season to taste. Roast in the hot oven for 20-25 minutes until cooked and golden, shifting halfway.
GET PREPARED
Peel and finely slice the onion. Rinse and roughly chop the parsley. Drain and roughly chop the jalapenõs. Zest the lemon and cut into wedges. In a bowl, combine the jalapenõs to taste, the onion, and half of the parsley. Add a drizzle of oil and toss to coat. Season the salsa to taste and set aside for serving. Combine the yoghurt with some lemon zest, lemon juice, and honey (all to taste). Rinse the green leaves.
TOAST THE ROTI’S
When the roast is almost ready, place a nonstick pan over a medium-high heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds, or heat them in the oven for 2-3 minutes in total.
TIME TO EAT
Grubs up! Make a bed of green leaves and cover with the roasted cauliflower and chickpeas. Scatter over the spicy salsa, dust generously with the dukkah spice, and side with a smear of the zesty yoghurt. Garnish with the remaining chopped parsley and some lemon zest to taste. Serve the mini rotis on the side and use them to scoop up all that goodness. Dig in, chef!

Garlic Cloves - 2
NOMU Moroccan Rub - 30ml
Chickpeas - 400g
Jalapeno Relish - 30ml
Cauliflower Florets - 400g
Red Onion - 1
Fresh Parsley - 8g
Pickled Sliced Jalapenõs - 40g
Yoghurt - 160ml
Lemon - 1
Honey - 15ml
Cocktail Rotis - 6
Green Leaves - 40g
Dukkah - 20ml

Download the Recipe

Serves 3

ROAST THE CAULI & CHICKPEAS
Preheat the oven to 200°C. Peel and grate the garlic. In a bowl, combine the garlic, the Moroccan Rub, and 30ml of oil to make a marinade for the roast. Drain and rinse the chickpeas. Cut the cauliflower florets into bite-size pieces. Place the cauliflower and chickpeas on a roasting tray. Coat in the Moroccan marinade and season to taste. Roast in the hot oven for 20-25 minutes until cooked and golden, shifting halfway.
GET PREPARED
Peel and finely slice the onion. Rinse and roughly chop the parsley. Drain and roughly chop the jalapenõs. Zest the lemon and cut into wedges. In a bowl, combine the jalapenõs to taste, the onion, and half of the parsley. Add a drizzle of oil and toss to coat. Season the salsa to taste and set aside for serving. Combine the yoghurt with some lemon zest, lemon juice, and honey (all to taste). Rinse the green leaves.
TOAST THE ROTI’S
When the roast is almost ready, place a nonstick pan over a medium-high heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds, or heat them in the oven for 2-3 minutes in total.
TIME TO EAT
Grubs up! Make a bed of green leaves and cover with the roasted cauliflower and chickpeas. Scatter over the spicy salsa, dust generously with the dukkah spice, and side with a smear of the zesty yoghurt. Garnish with the remaining chopped parsley and some lemon zest to taste. Serve the mini rotis on the side and use them to scoop up all that goodness. Dig in, chef!

Garlic Cloves - 2
NOMU Moroccan Rub - 30ml
Chickpeas - 400g
Jalapeno Relish - 30ml
Cauliflower Florets - 400g
Red Onion - 1
Fresh Parsley - 8g
Pickled Sliced Jalapenõs - 40g
Yoghurt - 160ml
Lemon - 1
Honey - 15ml
Cocktail Rotis - 6
Green Leaves - 40g
Dukkah - 20ml

Download the Recipe

Serves 4

ROAST THE CAULI & CHICKPEAS
Preheat the oven to 200°C. Peel and grate the garlic. In a bowl, combine the garlic, the Moroccan Rub, and 100ml of oil to make a marinade for the roast. Drain and rinse the chickpeas. Cut the cauliflower florets into bite-size pieces. Place the cauliflower and chickpeas on a roasting tray. Coat in the Moroccan marinade and season to taste. Roast in the hot oven for 25-30 minutes until cooked and golden, shifting halfway.
GET PREPARED
Peel and finely slice the onions. Rinse and roughly chop the parsley. Drain and roughly chop the jalapenõs. Zest the lemons and cut into wedges. In a bowl, combine the jalapenõs to taste, the onion, and half of the parsley. Add a drizzle of oil and toss to coat. Season the salsa to taste and set aside for serving. Combine the yoghurt with some lemon zest, lemon juice, and honey (all to taste). Rinse the green leaves.
TOAST THE ROTI’S
When the roast is almost ready, place a nonstick pan over a medium-high heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds, or heat them in the oven for 2-3 minutes in total.
TIME TO EAT
Grubs up! Make a bed of green leaves and cover with the roasted cauliflower and chickpeas. Scatter over the spicy salsa, dust generously with the dukkah spice, and side with a smear of the zesty yoghurt. Garnish with the remaining chopped parsley and some lemon zest to taste. Serve the mini rotis on the side and use them to scoop up all that goodness. Dig in, chef!