Roasted Harissa Cauliflower Salad with Chickpeas

The incredibly tasty roasted cauliflower salad with spicy harissa and chickpeas makes a hearty vegetarian main dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425 degrees.

Step 2

Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.

Step 3

Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 10-12 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.

Step 4

Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta and gently mix together.

Step 5

Transfer to a serving bowl and serve.

Step 6

NOTES

Step 7

If you'd rather make this a vegan dish, simply omit the cheese.

Step 8

Use your favorite brand of harissa, or make this easy homemade harissa recipe.

Step 9

Serving ideas:

Step 10

This is terrific as is, but fantastic with Lemon Tahin Sauce and a side of warm flatbread.

Step 11

The salad will keep well for 3-5 days in the refrigerator, and reheats well.

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