Cauliflower is one of my favorite bases for a vegetarian meal. Its mild flavor is a blank canvas for just about any seasoning you’d like (in this recipe, it’s harissa), and when cooked properly it has an almost meaty texture.
But roasting a full sheet pan of cauliflower until tender and crisp can take a relatively long time; cauliflower contains quite a bit of moisture and as it cooks, that moisture releases, causing the florets to steam instead of brown. Using a traditional roasting method, the cauliflower needs to cook long enough to evaporate most of the moisture before it starts to crisp. Two-stage cooking solves the problem: roast for 15 minutes to tenderize the core of the florets, then switch the oven to broil for a charred, crisp exterior.
Adding protein-rich chickpeas turns what would be a hefty side dish into a filling main. To boost flavor, marinate the chickpeas in a harissa vinaigrette during the cauliflower’s first cooking stage, then add them to the sheet pan while broiling to heat them through. Adding a swoosh of creamy lemony yogurt to the plate before serving brings it all together.
Roasted Harissa Cauliflower and Chickpeas
- 1 large head cauliflower, cut into small florets (about 7 cups)
- 1/2 cup extra-virgin olive oil, divided
- 2 tablespoons to 1/4 cup harissa, depending on preferred spice level
- 1 1/4 teaspoons kosher salt, divided
- 1 (14-ounce) can chickpeas, drained but not rinsed
- 2 lemons
- 1 cup plain whole milk yogurt
- Freshly ground black pepper
- Chopped fresh parsley, for serving (optional)
- On the side: Crusty bread or steamed couscous
- Heat the oven to 450 degrees with a rack positioned in the middle.
- While the oven heats, toss the cauliflower with 1/4 cup olive oil, half (1 to 2 tablespoons) of the harissa and 1 teaspoon salt in a large bowl. Transfer to a rimmed sheet pan. Add the chickpeas to the now-empty bowl with the remaining harissa, remaining 1/4 cup olive oil and the juice of one of the lemons. Stir to coat and let marinate while the cauliflower cooks.
- When the oven is hot, transfer the cauliflower to the oven and cook until the florets begin to soften, about 15 minutes. Switch the oven to broil.
- Carefully remove the sheet pan from the oven and add the chickpeas, along with all of the marinade in the bowl. Spread in a single even layer among the cauliflower. Return to the oven and broil until the cauliflower is charred and tender and the chickpeas are heated through, 5 to 8 minutes.
- Meanwhile, zest and juice half of the remaining lemon into a medium bowl and add the yogurt and remaining 1/4 teaspoon salt. Season to taste with pepper. Cut remaining lemon half into wedges for serving.
- To serve, spread the yogurt across the bottom of a large platter. Top with the cauliflower, chickpeas and parsley, if using. Serve with bread or couscous.
Serves 4.
Per serving: 535 calories (percent of calories from fat, 53), 17 grams protein, 50 grams carbohydrates, 16 grams total sugars, 15 grams fiber, 33 grams total fat (6 grams saturated), 8 milligrams cholesterol, 779 milligrams sodium.
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