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Roast harissa cauliflower & chickpea traybake
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500g red potatoes, cut into 3-4cm pieces
400g can chickpeas, drained and rinsed
1 small cauliflower (about 500g), cut into equal-sized florets
2 small red onions, cut into wedges
2 tbsp harissa paste
1 tbsp rapeseed oil
½ x 25g pack dill, roughly chopped
100g natural coconut yogurt alternative
1. Preheat the oven to 220ºC, gas mark 7. Put the potatoes in a pan and cover with boiling water. Bring to the boil and cook for 4 minutes. Drain well, then tip into a roasting tin with the chickpeas, cauliflower and onions.
2. In a small bowl, combine the harissa, oil and a pinch of salt. Pour over the vegetables and chickpeas, then mix well to coat everything evenly. Roast for 30-35 minutes, until golden and slightly charred. Scatter over the dill and serve with the coconut yogurt alternative.
Typical values per serving:
source of protein/vegan/gluten free
This recipe was first published in December 2021.