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Smoky Roasted Cauliflower and Chickpeas in Harissa Tomato Sauce

Name: Smoky Roasted Cauliflower and Chickpeas in Harissa Tomato Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cauliflower; 2 tbsp Olive oil; Sea salt; Black pepper; 1 tbsp Olive oil; 1 tsp Cumin seeds; 1 Red onion; 3 Garlic cloves; 1 tsp Smoked paprika; 3 tbsp Rose harissa; 2 tbsp Sun-dried tomato paste; 1 tin Chickpeas; 1 tin Chopped tomatoes; 200–300 ml Vegetable stock; 1 tsp Maple syrup; 1/2 Lemon juice; Sea salt; Black pepper; 1 handful Coriander; 3 tbsp Yogurt; 1/2 Lemon juice; 1 Garlic clove; 1 Olive oil; 1 pinch Salt; Pickled red onions; Fresh coriander; Warm flatbreads; Whipped tahini; Yogurt

A gorgeous one - pot of goodness. The cauliflower gets roasted until golden and caramelised, then folded into a smoky tomato stew with chickpeas, rose harissa, cumin, and paprika. Finished with cooling coriander chutney, pickled onions, and warm flatbreads for scooping.

Prep

10m

Cook

35m

Total

45m

Smoky Roasted Cauliflower and Chickpeas in Harissa Tomato Sauce

A gorgeous one - pot of goodness. The cauliflower gets roasted until golden and caramelised, then folded into a smoky tomato stew with chickpeas, rose harissa, cumin, and paprika. Finished with cooling coriander chutney, pickled onions, and warm flatbreads for scooping.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 220°C fan. Toss the cauliflower with olive oil, salt, and pepper. Spread onto a tray and roast for 30–35 minutes until golden and caramelised around the edges.

For

4

M

I

For the cauliflower

1

Cauliflower, large, chopped into florets

2

tbsp

Olive oil