Warm Harissa-roasted Cauliflower and Chickpea Salad
By OcadoLife
Published on 06 December 2023
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, cooling yoghurt and crispy chickpeas is packed with flavour and texture and involves a minimum of prep – it’ll soon be your midweek go-to.” This is a high-protein recipe.Time and servings
1 hr 5 minsTotal time
Serves 4287 kcal/serving
10 minsPrep time
55 minsCooking time
Ingredients
- 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
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.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.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.