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  • Recipes
  • Warm Harissa-roasted Cauliflower and Chickpea Salad
Warm Harissa-roasted Cauliflower and Chickpea Salad

By OcadoLife
You only need five ingredients to make this time- and budget-friendly Warm Harissa-roasted Cauliflower and Chickpea Salad, from food writer and stylist Sarah Cook. “This delicious veggie combo of spicy cauliflower,…
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Time and servings

Total time
Serves 4287 kcal/serving
Prep time
Cooking time

Ingredients

5 total
  • 1 cauliflower, quartered, stalk lightly trimmed, leaves reserved
  • 3 tbsp rose harissa, plus 1 tsp
  • 2 (400g) tins chickpeas, drained but 1 tbsp brine reserved
  • 1 (140g) bag babyleaf salad
  • 4 heaped tbsp tzatziki

Method

3 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Put the cauliflower quarters in a large roasting tin. Rub with 3 tbsp harissa; roast for 40 mins.

  2. Step 2

    In a bowl, loosen the remaining 1 tsp harissa with the reserved chickpea brine. Toss the chickpeas in the mixture, along with any cauliflower leaves, then add to the roasting tin. Increase the oven temperature to 200°C/180°C fan/gas 6; roast for 10-15 mins more, until the cauliflower is tender and the chickpeas are starting to crisp.

  3. Step 3

    Divide the chickpeas, cauliflower and salad leaves between 4 plates; top each with a dollop of tzatziki. This is best eaten straight away, but leftovers will keep covered and chilled for 2-3 days.