Night 4 of the 4×1 meal plan! Learn how to Shop once, make 4 dinners!
If you’re on Instagram, you can see the full recipe in my stories highlight “4×1” @chefjoannas
Pictures of the process are below the recipe for reference! Enjoy!
2 sheet pan Moroccan Cauliflower Dinner (Vegan)
Time: 45 min. – 1 hour
- 1 head cauliflower, broken into florets
- A couple radishes, quartered
- ½ lb. small potatoes, sliced
- 1 lb. zucchini, sliced
- 1 can chickpeas, drained
- ½ red onion, quartered
- 2 preserved lemons, diced or zest of 1 lemon
- 2 T + 2 t olive oil
- 2 teaspoons turmeric, divided
- 2 teaspoons ground ginger, divided
- 4 teaspoons paprika, divided
- salt and freshly cracked pepper
- Fresh lettuce leaves
- Parsley for garnish
Tahini or Chermoula sauce (green herb sauce)
- ½ lemon
- 1 T tahini
- 2 T water
- pinch of salt
Preheat the oven to 425 F. Prepare two baking sheets with parchment paper or silicone baking mat.
Toss the cauliflower florets with 1 T oil, 1 t turmeric, 1 t ground ginger, and 2 t paprika, diced preserved lemon or zest a little salt and freshly cracked pepper. Toss and then place on a parchment lined baking tray.
Add the same spices, same measurements, except lemon to the chickpeas. Toss well to combine and then place on the baking sheet.
Cut the potatoes and toss with 1 t oil, salt, and sprinkle of paprika. After tossing, place on baking sheet.
Toss the zucchini slices and radishes on the baking tray with a quick drizzle of oil, salt, and pepper. Place on the baking sheet as well.
Put both baking sheets in the tray and bake for 25-30 minutes or until golden brown. Turn vegetables halfway through cooking.
In the meantime, make the tahini sauce or chermoula (green herb sauce).
To serve, plate in a bowl and top with tahini or chermoula sauce.