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.