Harissa-Roast Cauliflower and Chickpeas

| | ,

Harissa-Roast Cauliflower and Chickpeas

Harissa-Roast Cauliflower and Chickpeas

This is one of those recipes that’s so easy it’s barely a recipe but don’t let that put you off. If it’s a great mixture of really, really tasty and leaves you feeling all healthy and virtuous!

I use quite a bit of harissa because I get the own brand from the local supermarket and it’s quite mild. I have had it at other times and it’s been super-hot so worth a careful taste first and then use your judgement depending on how hot you like your food.

With the chickpeas, this is hearty enough to server on its own but I like it with brown rice and a good dollop of Greek yoghurt to mix in with it as I eat it.

Harissa-Roast Cauliflower and Chickpeas

Servings 2


  • 1 medium-sized cauliflower
  • 1 400g can of chickpeas
  • 2 tbsp olive oil
  • 1-2 tbsp rose harissa paste
  • 1 tbsp honey
  • Greek yoghurt to serve


  • Preheat the oven to 180°C/gas mark 4.
  • Break the cauliflower up into medium-sized florets and put on a baking tray large enough to hold them in a single layer.
  • Mix together the olive oil, rose harissa and honey and drizzle over the cauliflower.
  • Roast in the oven for 15 minutes.
  • Add the drained chickpeas to the cauliflower, mix it up well and return to the oven for a further 10 minutes.
  • Serve with Greek yoghurt and brown rice.
A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.