Olive Magazine
Cauliflower and Chickpea Salad with Harissa Recipe

Roasted cauliflower and harissa chickpeas with a herby lemon pangritata

Published: May 28, 2019 at 5:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6

There’s a careful balance of flavours here – a sweetness from the honey, a warming spice from the harissa, a freshness from the lemon – and they’re all soaked up by the cauliflower, becoming a wonderfully hearty and warm salad

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal217
fat10.2g
saturates0.9g
carbs21.3g
sugars6.9g
fibre5.2g
protein7.5g
salt0.2g
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Try this recipe for roasted cauliflower with harissa chickpeas, then check out our simple roasted cauliflower and more roasted cauliflower recipes.

Ingredients

  • 1 large cauliflower, separated into florets
  • 3 tbsp rapeseed oil
  • 1 tbsp rose harissa
  • 1 tbsp runny honey
  • 400g tin chickpeas, rinsed and drained

PANGRITATA

  • 1 tbsp rapeseed oil
  • 50g breadcrumbs
  • 4 sprigs rosemary, leaves only
  • 1 lemon, zested
  • 2 cloves garlic, finely chopped

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Put the cauliflower florets into a large roasting dish, drizzle over the oil, harissa and honey, and mix until the florets are well covered. Roast in the oven for 20 minutes or until starting to char at the edges, then add the chickpeas, give everything a stir and return to the oven for a further 10 minutes.

  • STEP 2

    Meanwhile, make the pangritata. Warm the oil in a small frying pan over a medium-high heat and then add the rest of the ingredients, allowing to sizzle gently, stirring occasionally. After 5 minutes the mixture should have turned golden, look a little crispy and be very aromatic. Remove from the heat, season and set aside.

  • STEP 3

    Remove the cauliflower and chickpeas from the oven and sprinkle the pangritata over the top before serving at the table.

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