Roasted Cauliflower & Crispy Harissa Chickpeas | Flavorful Plant-Based Recipe - TastyFlow

Serves

Cook Time

20 min

Total Time

45 min

Main Course

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American 🇺🇸

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Enjoy this delicious Roasted Cauliflower and Crispy Harissa Chickpeas, a vibrant plant-based dish full of Middle Eastern flavors! With spicy harissa chickpeas, creamy tahini, and crunchy pine nuts, this recipe makes a beautiful and satisfying meal. Follow Chef Healthy Henry for this easy and flavorful recipe that‚‘s perfect as a main or side dish.

Ingredients

1/4 c olive oil, divided
1 head cauliflower, broken into florets
Salt and pepper
1-15 oz can chickpeas, drained
1/4c tahini
1/4c water
1 lemon
1-2 tsp garam masala
1 Tbls Harissa Pinch smoked paprika
1/2 tsp soy sauce
3-4 large pitted medjool dates, chopped
4 oz crumbled feta
2 heaping Tbs pine nuts
6 oz Greek yogurt
For garnish: Cilantro , Sliced jalapeño , scallion, Pinch or two of sumac, Additional olive oil to drizzle

Directions

Preheat oven to 425°F. Line a baking sheet with parchment. Roast pine nuts in a cast iron pan stirring frequently for about 1 minute until golden. Whisk tahini, water, and juice from half the lemon until creamy, season with salt and pepper. In a large bowl add cauliflower and 2 Tbs olive oil, salt and pepper.
Add to baking sheet and roast for 15 minutes. add garam masala and toss. Bake for another 15 minutes or until edges brown a bit. Set aside Whisk together Harissa, smoked paprika, 1 tbls lemon, soy sauce, salt and pepper.
Dry the drained chickpeas to remove all excess moisture so they crisp up. In a medium pan add olive oil and dried chickpeas, sauté until skin blisters.
Add harissa mixture and continue to sauté until skins crisp up about 5 mins. Turn the heat to low and add pine nuts sauté for another minute.
Add chickpeas, dates, and feta to the cauliflower pan and bake for another 5 minutes to allow flavors to commingle.
To serve add the yogurt to a bowl. Top with the cauliflower mixture and garnish with the pine nuts, cilantro, jalapeño, chives, sumac and the tahini dressing.

1/4 c olive oil, divided
1 head cauliflower, broken into florets
Salt and pepper
1-15 oz can chickpeas, drained
1/4c tahini
1/4c water
1 lemon
1-2 tsp garam masala
1 Tbls Harissa Pinch smoked paprika
1/2 tsp soy sauce
3-4 large pitted medjool dates, chopped
4 oz crumbled feta
2 heaping Tbs pine nuts
6 oz Greek yogurt
For garnish: Cilantro , Sliced jalapeño , scallion, Pinch or two of sumac, Additional olive oil to drizzle