Spicy and sweet in the right balance

Roasted vegetables are so much tastier than cooked or parboiled, that is undeniable. Tonight we keep our colors discrete but the flavors intense.

Chop 1 medium (700 grams) sized cauliflower in roses and cubes. Wash. Spread on a large oven dish. Add a drizzle of olive oil, 1 teaspoon of cumin seeds and 1 teaspoon of fennel seeds. Roast in the oven at 180° for 15 mins. Stir, add 1 sliced fennel (400 grams), 4 chopped garlic cloves, 1 chopped chili and the skin of 1/4 preserved lemon. Mix. Bake in the oven for 30 minutes. Stir halfway and add 1 can of drained chickpeas, 4 chopped dates, pepper and salt.

Finish with chopped fresh mint and coriander and the juice of 1/2 lemon. Serve with Greek yogurt.


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