Cooked - Harissa Roasted Cauliflower And Chickpea Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Harissa Roasted Cauliflower And Chickpea Salad

4.0

1 medium head of cauliflower, cut into florets ((about 6 to 7 cups))

3 Tbsp. extra-virgin olive oil, divided

½ tsp. kosher salt, divided

3 Tbsp. mild harissa paste ((I use Mina brand))

1 (15-oz.) can chickpeas, rinsed and drained

1 medium shallot, sliced into thick rounds

¼ tsp. freshly ground black pepper

⅓ cup fresh torn herbs (I like a mix of mint and dill)

2 Tbsp. tahini ((I use Soom brand))

2 Tbsp. fresh lemon juice

1 garlic clove, minced

¼ tsp. ground cumin

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

Preheat oven to 425°F. Spread cauliflower on a large baking sheet and toss with 2 Tbsp. olive oil, 1 Tbsp. harissa, and ¼ tsp. salt. Bake for 20 minutes.
Remove cauliflower from the oven, toss, and brush with remaining 2 Tbsp. harissa paste. Push cauliflower to one half of the baking sheet, and add chickpeas and shallots to remaining half.Toss chickpeas and shallots with remaining 1 Tbsp. olive oil, ¼ tsp. salt, and black pepper. Place baking sheet back in the oven for another 15 to 20 minutes, until crisp.
Meanwhile, prepare Lemon-Tahini Dressing by combining all ingredients in a small bowl and stirring to combine. Gradually stream in 1 to 2 Tbsp. of warm water, whisking constantly, until dressing is smooth and creamy.
Assemble salad by transferring roasted cauliflower, chickpeas, and shallots to a large bowl or serving platter. Toss with fresh herbs, and drizzle with Lemon-Tahini Dressing.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 87 weeks ago

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