Roasted Cauliflower With Harissa Chickpea Sauce Recipes

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ROASTED CAULIFLOWER SALAD WITH HARISSA CHICKPEAS



Roasted Cauliflower Salad with Harissa Chickpeas image

The incredibly tasty roasted cauliflower salad with spicy harissa and chickpeas makes a hearty vegetarian main dish.

Provided by Karen Tedesco

Categories     Salad

Time 45m

Number Of Ingredients 11

1 head cauliflower (about 2 pounds) ( separated into bite-sized florets (8 cups))
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)
1 garlic clove (finely chopped)
2 or 3 tablespoons harissa paste
¼ cup each Italian parsley and cilantro leaves
½ a lemon (2 tablespoons)
⅓ cup crumbled feta cheese

Steps:

  • Heat the oven to 425 (220 C) degrees.
  • Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 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 medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 10-12 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.
  • Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta and gently mix together.
  • Transfer to a serving bowl and serve.

Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Protein 6 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 192 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

HARISSA ROASTED CAULIFLOWER AND CHICKPEA SALAD



Harissa Roasted Cauliflower and Chickpea Salad image

Harissa Roasted Cauliflower and Chickpea Salad with Lemon-Tahini Dressing and mint. Enjoy as a side dish or entree for a guaranteed crowd pleaser.

Provided by Jamie Vespa MS, RD

Categories     Entree/Salad

Time 45m

Number Of Ingredients 14

1 medium head of cauliflower, cut into florets ((about 6 to 7 cups))
3 Tbsp. extra-virgin olive oil, divided
1/2 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
1/4 tsp. freshly ground black pepper
1/3 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
1/4 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Steps:

  • Preheat oven to 425°F. Spread cauliflower on a large baking sheet and toss with 2 Tbsp. olive oil, 1 Tbsp. harissa, and 1/4 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, 1/4 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.

Nutrition Facts : ServingSize 1.25 cup, Calories 275 kcal, Protein 9 g, Carbohydrate 26 g, Fiber 8 g, Sugar 6 g, Fat 17 g, SaturatedFat 2 g, Sodium 645 mg

MOROCCAN HARISSA ROAST CAULIFLOWER



Moroccan Harissa Roast Cauliflower image

Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

5 dried New Mexico chiles (about 1 ounce)
4 dried guajillo chiles (about 1 ounce)
2 cups boiling water
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
2 tablespoons vegetable oil, plus more for roasting
3 cloves garlic, roughly chopped
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground pepper
1 large head cauliflower, cut into 2-inch florets (about 8 cups)
1/4 cup lightly packed fresh cilantro leaves

Steps:

  • Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
  • Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
  • Preheat the oven to 450 degrees F.
  • In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
  • Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

ROASTED CAULIFLOWER WITH HARISSA SAUCE



Roasted Cauliflower With Harissa Sauce image

I used a combination of cauliflower and broccoli (romanesco will work, too.) I ran out of time to prepare my standard harissa sauce and tried this cheater's version: Recipe #113468 (subbing ketchup for tomato paste). Great as a side dish or appetizer. Copycat recipe from a restaurant in Portland, OR but don't know which one. Vegan friendly.

Provided by COOKGIRl

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 head cauliflower, broken into uniform sized florets
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cumin seed
chopped cilantro or flat leaf parsley
1 cup mayonnaise (or sour cream, or Greek yogurt, or any combination of these.)
1 teaspoon harissa (or more, to taste)

Steps:

  • Roasted Cauliflower: Preheat oven to 425 degrees.
  • Place the cauliflower on a rimmed baking sheet and drizzle with olive oil. Mix well, then shake the pan to evenly distribute cauliflower in one single layer. Season with salt and cumin seeds.
  • Roast, shaking pan after about 10 minutes. Continue roasting until tender and browned around the edges, 15 to 20 minutes, depending on the size of cauliflower pieces.
  • Remove from oven and transfer to a serving dish. Garnish with herbs. Serve with Harissa Dipping Sauce.
  • Harissa Dipping Sauce: Combine ingredients. Cover and refrigerate for at least an hour before serving. Taste and add more harissa if you want the dip spicier. I used the entire recipe yield of harissa which was about 4 tablespoons total stirred into 1/2 cup of the yogurt and mayonnaise.

Nutrition Facts : Calories 327.5, Fat 26.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 753.5, Carbohydrate 21.6, Fiber 3, Sugar 6.6, Protein 3.4

ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE



Roasted cauliflower with harissa & chickpea sauce image

Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa

Provided by Rosie Birkett

Categories     Dinner, Main course, Vegetable

Time 1h20m

Number Of Ingredients 22

1 large cauliflower
2 tbsp extra virgin olive oil , plus extra for the tin
½ tsp cumin seeds
1 large onion , sliced
2 x 400g cans chopped tomatoes
1 garlic clove , crushed
1 tbsp rose harissa
35g butter
400g can chickpeas , rinsed and drained
2 tbsp flaked almonds , toasted
salad , to serve (optional)
200g natural yogurt
2 tsp smoked paprika
1 tsp cumin seeds
1 tsp onion granules
pinch of dried or fresh thyme leaves
1 garlic clove , crushed
½ lemon , juiced
1 tbsp extra virgin olive oil
2 tbsp tahini
1 tbsp extra virgin olive oil
4 tbsp plain natural yogurt

Steps:

  • Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
  • Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
  • Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
  • Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.

Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium

ROASTED CAULIFLOWER AND CHICKPEAS



Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

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