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

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.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the cauliflower

Cauliflower, large, chopped into florets

tbsp

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Made it?

Cauliflower,

Chickpeas,

One Pot

Comments

Cancel

More to explore

Mushroom & Butter Bean Ragù with 'Cheesy' Polenta

55 minutes

Gorgeous Pumpkin Seed Granola

Harissa Mushrooms, Za'atar flatbread with hummus & wild garlic pesto

1 hr 20 mins

Smoky Sweet Potato, Red Pepper & Chickpea Stew with Sweet Potato Wedges, Creamy Hummus & Toasted Seeds

1 hr 15 mins

Roast Courgette, Green bean, Chickpea & Broad Bean Salad

45 minutes

Mushroom Pearl Barley Risotto with Caramelised Onions

50 minutes

Roast Tomato, Crushed Potato and Pesto Salad

1 hr 10 mins

Creamy Herb Yogurt with Lemon Oregano Tofu

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.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the cauliflower

Cauliflower, large, chopped into florets

tbsp

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.