This delicious, low-calorie and flavor packed meal is great for a week night meal and goes perfectly with cooked couscous. Couscous is simple to prepare: one cup couscous to one cup of water or stock. Bring the stock/water to a boil, add salt & pepper then turn off the heat, add couscous cover and wait five minute. Fluff with a fork and you’re done!
Preheat oven to 400 °F. Line a baking tray with parchment paper.
Prepare the cauliflower by breaking up the head into 3 inch pieces.
Put in a bowl and drizzle with 1 tbsp. of olive oil. Toss with 2 tbsp. Turmeric Ginger Spice and a pinch of salt. Put cauliflower mixture on baking tray and bake in oven for 40 minutes.
While cauliflower is baking, heat the other 1 tbsp. olive oil in fry pan on med-high heat. Add onions and saute for 5-7 minutes or until translucent. Add garlic and the ½ tbsp. Turmeric Ginger Spice and heat for 30 seconds until the spices are aromatic, stirring regularly. Now add the chickpeas and toss to coat. Cook for about 3 minutes then set aside.
Cauliflower should be nice and tender when done. Place in a bowl and add the chickpea onion mixture. Give them a good toss. Add pistachios, ½ lemon juiced, raisins and parsley. Season with salt and pepper. Serve with prepared couscous and lemon wedges
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.