Roasted cauliflower, chickpeas and harissa

• Vegetarian
• Gluten free

• Produce

  • 1 head Cauliflower
  • 1 15-ounce can Chickpeas
  • 1/2 bunch Italian parsley and cilantro
  • 1/2 Lemon
  • 1 Sweet onion, small

• Condiments

  • 2 tbsp Harissa

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin seeds, whole

• Dairy

  • 1/3 cup Feta cheese

Found on familystylefood.com

Description

Ingredients

• 1 head cauliflower, separated into bite-sized florets
• ¼ cup extra virgin olive oil
• Salt
• 1 teaspoon whole cumin seeds
• 1 15-ounce can chickpeas, drained
• 1 small sweet onion, like Maui or red onion; finely sliced
• 2 – 3 tablespoons harissa
• ½ bunch each Italian parsley and cilantro
• ½ a lemon
• 1/3 cup crumbled feta cheese

Directions

• Heat the oven to 400 degrees.
• Spread the cauliflower out on a large rimmed baking sheet. Add 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 20 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
• Meanwhile, heat the remaining tablespoon oil in an 8 – 10-inch sauté pan. Add the onion and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft. Stir in the harissa along with 1 tablespoon water.
• Pick the leaves off the parsely and cilantro and tear into rough pieces; throw them over the chickpeas. Squeeze the lemon over and toss together with the onion mixture.
• Transfer to a serving bowl and top with the feta.

Nutrition