Roasted Cauliflower Salad with Harissa Chickpeas
Serves 420 mins prep10 mins cook
The incredibly tasty roasted cauliflower salad with spicy harissa and chickpeas makes a hearty vegetarian main dish.
0 servings
What you need
Instructions
0 Heat the oven to 425 (220 C) degrees. 1 Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes. 2 Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 8-10 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan. 3 Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta and gently mix together. 4 Transfer to a serving bowl and serve.View original recipe