Moroccan Roasted Cauliflower


We are big fans of cauliflower in our home and this is the perfect Shabbos side dish.

2 pounds cauliflower florets
3 cups pitted green olives
2 heads garlic, peel removed and cloves separated
2 (15 ounce) cans chick peas, drained
1/3 cup olive oil
1 tablespoon cumin
1 teaspoon crushed red pepper
½ teaspoon pepper
½ teaspoon salt

Preheat oven to 450 degrees. Combine all ingredients in a roasting pan, mixing well. Bake for about ½ hour, stirring midway through.
This is a nice accompaniment to Moroccan Lamb Stew and some couscous.

5 thoughts on “Moroccan Roasted Cauliflower

  1. This will be my welcome home dish for my vegetarian daughter, who is a great lover of cauliflower! I can’t wait to make it with some couscous. Perfect summer meal!

  2. This recipe is a hit with all of my (Shabbos) guests. I left out half of the olives to reduce the salt and leave it in the over a for 15 minutes longer so the cauliflower gets a little softer. It is easy to make and and tastes good at room temperature as well. It’s a keeper!

  3. This was super yummy! No Leftovers. I think I’ll try this shabbos with califlower, broccoli and carrots.