-
1. Preheat your oven to 220°C (425°F). Line a large baking tray (or two trays if needed — don't overcrowd) with parchment paper.
-
2. Break the cauliflower into medium-sized florets. Cut the red onions into thick wedges and slice the red bell peppers into wide strips. Pat the drained chickpeas dry thoroughly with paper towels — this is key for crispiness.
1 piece Cauliflower,
2 can Canned chickpeas, drained and rinsed,
2 piece Red onion,
2 piece Red bell pepper
-
3. In a large bowl, whisk together the harissa paste, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, honey, salt, and black pepper to form a spiced marinade.
3 tbsp Harissa paste,
4 tbsp Olive oil,
1.5 tsp Ground cumin,
1 tsp Ground coriander,
1 tsp Smoked paprika,
4 clove Garlic cloves, minced,
1 tsp Salt,
0.5 tsp Black pepper,
1 tsp Honey
-
4. Add the cauliflower florets, chickpeas, red onion wedges, and pepper strips to the bowl and toss everything well to coat evenly in the harissa mixture.
1 piece Cauliflower,
2 can Canned chickpeas, drained and rinsed,
2 piece Red onion,
2 piece Red bell pepper
-
5. Spread the vegetables and chickpeas in a single layer across the prepared tray(s), making sure not to pile them up. Roast for 30–35 minutes, turning everything halfway through, until the cauliflower is tender and charred at the edges, and the chickpeas are crispy.
-
6. Remove the tray from the oven. Squeeze the juice of the lemon over everything and scatter over a generous handful of fresh flat-leaf parsley.
1 piece Lemon,
0.5 cup Fresh flat-leaf parsley
-
7. Serve directly from the tray with a dollop of Greek yogurt on the side. Great alongside warm flatbreads or over a simple grain like couscous or bulgur.
0.5 cup Greek yogurt (to serve)
By james