One-Pan Moroccan Spiced Cauliflower & Beans with Harissa Yoghurt - WellBeing Magazine

Ingredients

• 1 head cauliflower, sliced into 2cm thick “steaks” (see tip below)
• 250g carrots, trimmed and cut into quarters
• 4 tbsp extra-virgin olive oil
• 400g tin butterbeans, rinsed and drained
• 150g cherry tomatoes, halved
• ½ cup currants
• 3 tbsp sunflower seeds
• 2 spring onions, finely sliced, white part only (see tip below)
• ½ cup mint leaves, finely sliced
• ½ cup parsley leaves, finely sliced
• Moroccan Spice Mix:
• 2 tsp sweet paprika
• ¼ tsp ground turmeric
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• Harissa Yoghurt:
• ½ cup natural yoghurt (or coconut yoghurt for vegan option)
• 1½ tsp harissa spice mix
• 1 tbsp lemon juice
• 2 tsp honey (or maple syrup for vegan option)