You are here

Moroccan Cauliflower, Chickpea, and Quinoa Bake

Moroccan Cauliflower, Chickpea, and Quinoa Bake


  • 1 head cauliflower, chopped into florets
  • 1 onion, finely diced
  • 2 cups cooked quinoa
  • 14-ounce can chickpeas, drained and rinsed
  • 1/2 cup almonds, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons ground cumin
  • sea salt and freshly ground black pepper
  • juice of 2 lemons
  • 1/4 cup coconut oil, melted
  • 2/3 cup full-fat organic plain yogurt, mixed with a big pinch of ground cumin
  • cilantro or flat-leaf parsley leaves, to serve


  1. Preheat the oven to 350 degrees. Combine all ingredients except the yogurt in a large baking dish and toss well until the cauliflower is evenly coated in spices and coconut oil.
  2. Roast for 20 minutes or until the cauliflower is crispy and brown on top.
  3. Remove from the oven and serve with a dollop of cumin yogurt and a sprinkle of cilantro or parsley leaves.


  • Recipes courtesy of The I Quit Sugar Cookbook. Copyright © 2015 by Sarah Wilson. Photographs copyright © 2015 by Robert Palmer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.


Add a comment