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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.