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Harissa Roasted Cauliflower + Chickpea Salad

Yield: 4

Prep time: 15 minutes

Total time: 1 hour, 15 minutes

INGREDIENTS:

  • 1 small or medium cauliflower
  • 1 can chickpeas
  • 1 leek 
  • 1 tbsp harissa 
  • 2 tbsp olive oil
  • 1/2 cup natural yogurt
  • 1 tsp salt
  • Black pepper to taste
  • Juice of 1 lemon
  • 2  cloves garlic, grated
  • 1 tbsp tahini
  • Splash of water 
Optional Toppings
  • 2 tbsp ready made pesto
  • Drizzle of olive oil
  • Parsley or dill to taste
  • Pomegranate seeds to taste

INSTRUCTIONS: 

  1. Preheat oven to 425 degrees.
  2. Chop your cauliflower into florets, chop leeks in half lengthwise and wash thoroughly 
  3. Toss your cauliflower florets, chopped leeks (you'll want 1/4in strips) and chickpeas in salt, pepper, olive oil and harissa.
  4. Roast on a sheet tray for 35-45 minutes until cooked through and charred.
  5. In a bowl mix together yogurt, garlic, lemon juice, salt, pepper, tahini, and a splash of water if you need (or want) to thin it out. The consistency should be like a pancake or crepe batter.
  6. Serve warm or cold. This meal gets better day after day.
  7. This will last for 5 days.