Roasted Cauliflower Salad with Harissa Chickpeas
The incredibly tasty roasted cauliflower salad with spicy harissa and chickpeas makes a hearty vegetarian main dish.
Ingredients
- 1 (907 g) head cauliflower (about 2 pounds) separated into bite-sized florets (8 cups)
- ¼ cup (60 ml) extra virgin olive oil
- Salt
- 1 teaspoon whole cumin seeds
- 1 15-ounce (425 g) can chickpeas drained
- 1 small sweet onion like Maui or red onion; finely sliced
- 1 garlic clove finely chopped
- 2 or 3 tablespoons harissa paste
- ¼ cup each Italian parsley and cilantro leaves
- ½ a lemon 2 tablespoons
- ⅓ cup (50 g) crumbled feta cheese
Instructions
- Heat the oven to 425 (220 C) degrees.
- 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.
- 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.
- 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.
- Transfer to a serving bowl and serve.
Notes
- If you'd rather make this a vegan dish, simply omit the cheese.
- Use your favorite brand of harissa, or make this easy homemade harissa recipe.
- This is terrific as is, but fantastic with Lemon Tahini Sauce and a side of warm flatbread.
- The salad will keep well for 3-5 days in the refrigerator, and reheats well.
Nutrition
Calories: 223kcalCarbohydrates: 16gProtein: 6gFat: 17gSaturated Fat: 4gSodium: 192mgPotassium: 556mgFiber: 4gSugar: 8gVitamin A: 120IUVitamin C: 81mgCalcium: 118mgIron: 1mg