Description
Golden-roasted cauliflower and crispy chickpeas tossed in smoky harissa, finished with toasted almonds and fresh herbs—a bold, plant-based dish bursting with flavor and texture.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp sliced almonds, toasted
- 2 tbsp fresh parsley, chopped
- Optional: squeeze of lemon for brightness
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower and chickpeas with olive oil, harissa paste, smoked paprika, salt, and pepper until evenly coated.
- Spread mixture on the baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway, until cauliflower is golden and chickpeas are crisp.
- Meanwhile, toast almonds in a dry skillet over medium heat for 2–3 minutes until lightly golden. Set aside.
- Transfer roasted vegetables to a serving dish. Sprinkle with toasted almonds and chopped parsley. Add a squeeze of lemon if desired.
Notes
- Use pre-cut cauliflower florets for quicker prep.
- Adjust harissa to taste—more for heat, less for mildness.
- Great served over couscous, quinoa, or as a side to grilled proteins.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
