Moroccan Cauliflower & Chickpea Bowl

Warm up your winter with this Moroccan-inspired cauliflower and chickpea salad, packed with plant-based goodness and a spicy twist. Quick and easy to make, you can use an air fryer for extra speed or a regular oven—yes, the air fryer is great for healthy cooking, not just chips!

What you need? (serves 2)

Ingredients:

• 1 medium cauliflower, cut into florets

• 1 can (400g) chickpeas, drained and rinsed

• 1 small red onion, cut into thin slices

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon ground paprika

• 2 teaspoons garlic powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon cayenne pepper

• 1/4 chili powder

• Salt and pepper, to taste

• 1/4 cup chopped fresh parsley

• Juice of 1/2 lemon

For the Couscous:

• 1/2 cup couscous (90g)

• 1/2 cup vegetable stock

For the Salad:

• 1/2 cucumber, finely diced

• 8-10 cherry tomatoes, cut in half

• 1/3 cup (50g) pomegranate seeds

• 1 bunch of parsley, finely chopped

• Juice of 1/2 lemon

• 1 teaspoon olive oil

• Salt and pepper, to taste

To Serve:

• 3 tablespoons hummus

Method

1. Preheat the oven or air fryer to 200°C.

2. In a small bowl, mix all the spices, olive oil, lemon juice, salt, and pepper.

3. Toss the cauliflower, chickpeas, and red onion in a large bowl. Pour the spice mix over the vegetables and mix well to ensure they are fully coated. Bake in the oven for 25-30 minutes or in the air fryer for 15-20 minutes, until the vegetables are tender and slightly crispy.

4. Prepare the couscous by combining it with the vegetable stock. Cover and let it sit for 10 minutes, then fluff with a fork.

5. In another bowl, toss the salad ingredients together and dress with olive oil, lemon juice, salt, and pepper.

6. To assemble, spread hummus at the bottom of each bowl. Add a layer of couscous, followed by the salad, and top with the roasted cauliflower, chickpeas, and onion mixture.