Crispy Cauliflower & Chickpeas with Warm Harissa Oil
Ingredients
- 1 medium headcauliflower
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 1½ tablespoonharissa paste
- 3 clovesgarlic
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh cilantro (optional)
Prep
- 01
Cut 1 medium cauliflower into bite-sized florets.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet or shallow pan over medium-high heat.
- 02
Add cauliflower florets and chickpeas. Cook, stirring occasionally, for 12–15 minutes until the cauliflower is tender and lightly browned at the edges and the chickpeas are warmed through.
- 03
While they cook, whisk together 1 tablespoon olive oil, harissa paste, minced garlic, 1/2 teaspoon salt, and black pepper in a small bowl.
- 04
Pour the harissa oil over the cauliflower and chickpeas. Stir to coat evenly and cook for 1 minute more.
- 05
Squeeze juice from the lemon over the pan and toss. Taste and adjust salt and harissa to preference.
- 06
Transfer to a serving plate or bowl. Sprinkle with cilantro if using and serve warm.
Spice Tips
For mellower flavor, reduce harissa to 1 tablespoon. For heat, stir in 1/4 teaspoon cayenne or a pinch of red pepper flakes into the harissa oil. A squeeze of fresh lime adds brightness, and chopped mint works beautifully alongside cilantro.
Harissa is a North African chili paste—find it in the international aisle of most supermarkets or substitute 1 tablespoon smoked paprika plus a tiny pinch of cayenne. Serve as-is for a side dish or over rice, couscous, or crusty bread for a heartier meal. Keeps well in the fridge for 3 days.