Baked Moroccan Cauliflower Recipe

Instructions:

1. Begin by preheating your oven to 200°C (fan 180°C/gas 6).
2. In a small bowl, combine all the dry spices and season with salt and pepper.
3. Prepare the cauliflower by removing and discarding the thick outer leaves and trimming the stalk from underneath, allowing the cauliflower to stand upright. Place it in a non-stick roasting tin and lightly coat it with low-calorie cooking spray. Set aside one teaspoon of the spice mix and evenly sprinkle the remainder over the cauliflower. Cover the cauliflower lightly with kitchen foil and roast it for 40 minutes. Remove the foil, lower the oven temperature to 160°C (fan 140°C/gas 3), and roast for an additional 20 minutes.
4. While the cauliflower roasts, follow the instructions on the tomato sauce pots to prepare them.
5. Heat a non-stick saucepan over medium heat and lightly spray it with low-calorie cooking spray. Add the chopped onion and the reserved one teaspoon of spice mix, cooking for one minute. Stir in the tomato sauce and chickpeas, cooking for an additional two minutes, stirring occasionally. Finally, mix in the chopped coriander.
6. Spoon the tomato sauce into a generous serving dish. Cut the roasted cauliflower into eight large portions and arrange them on top, drizzling with any juices from the roasting tin. Sprinkle sliced chili and additional coriander over the dish for a vibrant presentation. For a complete meal, serve this with plain boiled rice.
7. This enticing dish is sure to delight your taste buds and make cauliflower the star of your dinner table.