eCook Meal
MOROCCAN CAULI MEZZE
with mini wholewheat rotis & tangy jalapenõ salsa
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.74
for 4 servings · R60.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Honey needs 30 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 6% of packR8.40
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Pickled Sliced Jalapenõs needs 80 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 20% of packR12.00
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Yoghurt needs 320 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 1.07× packR21.32
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Dukkah needs 40 mlCoriander and Roasted Seed Dukkah 60 g R35.99 · whole pack (size can't be divided)R35.99
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Chickpeas needs 400 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
Not in the Woolies basket — source these elsewhere:
- Cocktail Rotis
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for MOROCCAN CAULI MEZZE?
The preparation time for MOROCCAN CAULI MEZZE with mini wholewheat rotis & tangy jalapenõ salsa is between 10 and 10 minutes.
What is the total time required to make MOROCCAN CAULI MEZZE with mini wholewheat rotis & tangy jalapenõ salsa?
The total time required to make MOROCCAN CAULI MEZZE with mini wholewheat rotis & tangy jalapenõ salsa is between 25 and 25 minutes.
How many servings does MOROCCAN CAULI MEZZE provide?
4 servings
What are the main ingredients in MOROCCAN CAULI MEZZE?
Cauliflower Florets, Chickpeas, Cocktail Rotis, Dukkah, Garlic, Green Leaves, Honey, Jalapeño Relish, Lemon, NOMU Moroccan Rub, Parsley, Pickled Jalapeño, Red Onion, Yoghurt
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?
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. 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. 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?
Cauliflower Florets, Chickpeas, Cocktail Rotis, Dukkah, Garlic, Green Leaves, Honey, Jalapeño Relish, Lemon, NOMU Moroccan Rub, Parsley, Pickled Jalapeño, Red Onion, Yoghurt
How many calories does MOROCCAN CAULI MEZZE have?
calories
How much fat content does MOROCCAN CAULI MEZZE have?
grams