Harissa-Roasted Cauliflower and Chickpeas with Tahini Drizzle
Ingredients
- 1 head, about 1.5 poundscauliflower
- 2 cans (15 ounces each)chickpeas (drained and rinsed)
- 3 tablespoonsolive oil
- 2 tablespoonsharissa paste
- 3 clovesgarlic
- 1 tablespoonhoney
- ·kosher salt
- ·black pepper
- 3 tablespoonstahini
- 1lemon
- 2 tablespoonswater
- ¼ cupfresh cilantro
Prep
- 01
Cut 1 head of cauliflower into florets, about 2 inches each.
- 02
Mince 3 cloves garlic (or grate on a microplane).
- 03
Cut 1 lemon in half for juicing.
- 04
Roughly chop fresh cilantro.
Method
- 01
Preheat oven to 425°F.
- 02
On a large baking sheet, toss the cauliflower florets and drained chickpeas with 3 tablespoons olive oil, 2 tablespoons harissa paste, 1 teaspoon salt, and ½ teaspoon black pepper. Spread in a single layer.
- 03
Roast for 25 to 30 minutes, stirring halfway through, until the cauliflower is deeply browned and tender and the chickpeas are crispy at the edges.
- 04
While the vegetables roast, whisk together 3 tablespoons tahini, 2 tablespoons water, juice from 1 lemon, and a pinch of salt until smooth and pourable. Adjust consistency with more water if needed.
- 05
Transfer the roasted cauliflower and chickpeas to a serving bowl. Drizzle generously with tahini sauce and top with fresh cilantro. Serve warm.
Spice Tips
Harissa varies in heat; taste as you go. For less intensity, start with 1 tablespoon and add more to taste. For deeper warmth, add ½ teaspoon smoked paprika or a small pinch of cayenne to the roasting mix. A sprinkle of sumac on the finished dish brightens the flavors beautifully.
Make-ahead: prepare the tahini sauce up to 2 hours in advance and store in the fridge. Warm the roasted vegetables gently before serving if they cool. Leftovers keep 3 days in an airtight container and can be reheated in a 350°F oven or eaten cold.