This is a healthy, hearty dish that can be served as a main meal or a side.
2 Cauliflowers – finely chopped
1 cup cooked cracked farro
½ cup chickpeas (optional)
½ cup EVOO (extra virgin olive oil)
2 teaspoons ras el hanout
Sea salt & cracked black pepper
1 cup roughly chopped parsley / mint / coriander
¼ preserved lemon (pith only washed)
1 teaspoon pomegranate molasses
Seeds from ½ pomegranate
1/3 teaspoon smoked paprika
Preheat the oven to 190°
Place the cauliflower, farro, oil, ras el hanout, salt & pepper in a large bowl & toss to combine.
Spread the mixture between 2 baking trays & roast for 25 – 30 minutes.
Allow to cool.
Add the herbs, finely chopped, preserved lemon & mix thoroughly