Creamy coconut couscous with golden roasted cauliflower & chickpeas

Ingredients

Spice Blend

    1 ½ teaspoons ground cumin

    1 ½ teaspoons paprika

    1 teaspoon ground coriander

    1 teaspoon ground turmeric

    1 teaspoon garlic powder

    1 teaspoon onion powder

    ½ teaspoon ground fennel seed

    ½ teaspoon ground ginger

    ½ teaspoon ground cinnamon

    ½ teaspoon sumac

Cauliflower & Coconut Couscous

    1 medium head of cauliflower, cut into florets (about 7 cups florets total)

    3 tablespoons olive oil, divided

    spice blend, see above, divided

    sea salt and ground black pepper, to taste

    1 small red onion, small dice

    2 cloves garlic, minced

    1 ¼ cups pearl couscous

    1 ½ cups cooked/canned chickpeas, drained and rinsed

    2 ¼ cups vegetable stock

    1 cup full fat coconut milk

    1 tablespoon lime juice, plus extra

    ¼ cup chopped coriander

Directions

We followed the instructions at https://thefirstmess.com/2024/08/14/spiced-coconut-couscous-roasted-cauliflower-chickpeas