Morrocan Spiced Chickpeas & Cauliflower with Coconut-Cilantro-Lime Sauce

May 1, 2017
Serves 4-6 People
Prep time
Cook Time


  • 1-15 Ounce
    can of full fat coconut milk (light coconut milk not reccomended)
  • 3/4 Cups
    cilantro, stems and leaves chopped
  • 1/3 Cup
    green onion, thinly sliced
  • 1
    lime, zested and juiced
  • 1 Tablespoon
    maple syrup, optional
  • 1/4 Teaspoon
    pink salt, to taste
  • 2 Cups
    dry quinoa
  • 4 Cups
    vegetable broth
  • 5-7
    medjool dates, pitted and chopped in bite size pieces
  • 1 Cup
    onion, diced
  • 4
    garlic cloves, minced
  • 4 Tablespoons
    coconut oil, divided
  • 2
    heads cauliflower, cut into bite sized pieces
  • 2 -15 Ounces
    cans of garbanzo beans/chickpeas, drained
  • Moroccan Spice Blend
    see recipe below
  • 2-4 Tablespoons
    white wine vinegar
  • 4-6 Tablespoons
    toasted coconut chips
  • cilantro, chopped
  • lime slices
  • green onion, thinly sliced
  • 5-10 Ounces
    fresh spinach, to plate


  1. Pre Heat oven to 425f

    Make the Coconut Cilantro Sauce:
    put everything in a high speed blender like vitamix or food processor and blend on high until well combined. Taste it and adjust- adding more salt, lime and maple syrup to your liking.

  2. Prep the Morrocan Spice Blend
    Combine the following in a bowl, mix to evenly combine and set aside.
    1 tbsp turmeric
    1 tbsp cumin
    1 tsp ginger
    1 tsp cinnamon
    1 tsp coriander
    1/2 tsp cayenne
    1 tsp pink salt
    1 tsp black pepper

    If you feel as though you need or want more of the spice blend to cover all of the cauliflower then don't be shy, make more. You can always save the rest to sprinkle on roasted veggies or avocado toast later :)

  3. Cook the Quinoa:
    In a medium sauce pan over high heat toast the quinoa. Add it to the dry pan once its hot and mix around for about 5-7 minutes until lightly fragrant.

    Then add in the vegetable broth, bring to a boil, then cover and reduce to a simmer. Takes about 10-12 minutes to cook but keep an eye on it.

    Once done remove from the heat, add in chopped dates, mix around and let sit for 3 minutes then fluff with a fork.

  4. Meanwhile prep the other veggies:
    dice the onion, mince the garlic
    chop cauliflower into bit sized pieces
    open chickpeas, drain and rinse

  5. Make Morrocan Cauli & Chickpeas
    In a large skillet or frying pan, melt 2 tbsp coconut oil over medium high heat. Once hot add in onion and cook for 3-5 minutes. Then add in garlic and stir for 30 seconds. Season with pink salt and pepper.

    Add in chopped cauliflower and white wine vinegar. Cook for 3-5 minutes stiring occasionally.

    Add in Garbanzo/chickpeans. Mix well for 30 seconds.

    Add in the additional 2 tbsps coconut oil if desired and pan seems dry. Mix well.

    Add in the spice mixture and toss to evenly coat.

    Transfer the chickpea/cauli mixture to a cookie sheet and put in the oven. Roast for 10-12 minutes.

    If you have to - do this in batches: half the cauli, chickpeas, spices, oil/vinegar at a time.

    I had to cook this in two batches becuase my skillet was not big enough for everything all at once.

  6. Plate you dish!

    Layer Spinach with a little dressing, then the quinoa, cauliflower mix, fresh herbs, lime slices, toasted coconut chips and drizzle more dressing on.

    If there is left over dressing reserve the rest for quick salads throughout the week or put on other roasted veggies for a healthy fat kick.

    *** If you need to toast the coconut chips yourself. heat a cast iron skillet over high heat. Make sure the pan is dry/no oil. Once hot add in the coconut and toss every 45 seconds for up to 3 or 4 minutes until toasty and golden brown on most sides. Remove from the heat and let sit on a paper towel or plate for 5 minutes to get crispy! YUM.