Crispy Cauliflower & Chickpeas with Harissa and Lime
Ingredients
- 1 large headcauliflower
- 2 (15-ounce) canscanned chickpeas (or about 3 cups cooked)
- 3 tablespoonsharissa paste
- 4 tablespoonsolive oil
- 1 tablespoonhoney
- 2lime
- 4 clovesgarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupfresh cilantro
- ½ cupplain yogurt (optional, for serving)
Prep
- 01
Cut 1 large head of cauliflower into bite-sized florets (about 4 cups).
- 02
Drain and rinse 2 cans of chickpeas.
- 03
Mince 4 cloves garlic.
- 04
Coarsely chop 0.5 cup fresh cilantro.
Method
- 01
Preheat your oven to 425°F.
- 02
In a large bowl, whisk together 3 tablespoons harissa, 3 tablespoons olive oil, 1 tablespoon honey, juice of 1 lime, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 03
Add the cauliflower florets and drained chickpeas to the bowl. Toss until evenly coated.
- 04
Spread the mixture in a single layer on a large rimmed baking sheet. Roast for 25–30 minutes, stirring halfway through, until the cauliflower is tender and edges are deeply browned and crispy.
- 05
While the vegetables roast, drizzle a skillet with 1 tablespoon olive oil over medium heat. Add 4 minced garlic cloves and cook for 30 seconds until fragrant. Divide the yogurt (if using) among serving bowls and swirl the garlic oil into it with a pinch of salt.
- 06
Transfer the roasted cauliflower and chickpeas to a serving platter. Squeeze the juice of 1 fresh lime over the top, scatter with chopped cilantro, and serve with garlic yogurt on the side for cooling contrast.
Spice Tips
Harissa brings bold, warm heat; the yogurt cools it. For milder flavor, reduce harissa to 2 tablespoons. For extra kick, add a pinch of cayenne pepper to the roasting mixture or stir a pinch of red pepper flakes into the yogurt. A splash of pomegranate molasses or extra lime juice adds tangy depth.
If harissa is hard to find, substitute with 2 tablespoons sriracha plus 1 tablespoon smoked paprika for a similar heat level. Leftovers keep in an airtight container for 3 days and are great cold in a grain bowl or with crackers.