• Brittany Aldridge

Harissa Roasted Cauliflower and Chickpeas with a tangy yoghurt sauce

Today’s Thursday Traybake is an absolute vegetarian feast! Simply throw the ingredients in the tray and roast in the oven for 30 minutes! The cauliflower is golden and tender, coated wonderfully in harissa and honey! Accompanied by crispy chickpeas and a tangy mint yoghurt - this is what vegetarian dreams are made of!


INGREDIENTS

  • 1 half cauliflower

  • 1 400 g can of chickpeas, drained

  • 1 tsp ground cumin

  • 2 tbsp harissa

  • 2 tbsp honey

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

  • salt and pepper, to taste


For the tangy yoghurt:

  • 1 cup of Greek yoghurt

  • 1 garlic clove, minced

  • handful of fresh mint, chopped

  • 1 tbsp lemon juice

  • 1 tbsp olive oil


To serve:

  • A large bunch of mint or flat leaf parsley

  • 1 handful of sultanas

  • 1 handful of walnuts, almonds and/ or flakes almonds, roughly chopped


INSTRUCTIONS

  • Heat the oven to 180C fan-forced (200C or 425C). Place the cauliflower and chickpeas in a large oven proof tray.

  • In a small bowl, whisk the harissa, honey, cumin, minced garlic, lemon juice, olive oil, salt and pepper until combined. Pour over the cauliflower and chickpeas, then mix with your hands until everything is well coated. Roast in the oven for 30 minutes or until the cauliflower is tender.

  • Mix together the ingredients for the tangy yoghurt until smooth and creamy.

  • To serve; sprinkle sultanas, almonds, walnuts and mint or parsley over the cauliflower and chickpeas, alongside big dollops of the tangy yoghurt. Please enjoy!

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