Ras el hanout cauliflower wedges with mashed chickpeas from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 154) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute dill for parsley, ground cumin or baharat spice for ras el hanout, and cabbage for cauliflower.

  • justine_0m1c9h on March 22, 2026

    Good. I cut up cauliflower to get more flavor. Swapped in dill for preference, and used only one can of chickpeas, though I may have over-salted. Good flavor.

  • megann_b5gxnm on January 24, 2026

    The flavor is delicious, love the complexity of the ras el hanout seasoning. In the future I will cut the cauliflower up into bite sized pieces before roasting just to get more even coverage of the seasoning on every bite.

  • crandall57 on September 20, 2024

    Delicious! Easy to prepare. Great for a light lunch. For two people, I made the whole cauliflower and half of the chickpeas.

  • dsbingham on August 31, 2024

    FANTASTIC!!

  • SheilaS on May 27, 2024

    I served this on a bed of arugula and it made a great meal with a lot of texture and flavor contrasts. Cauliflower and ras el hanout are great partners!

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