Roasted Cauliflower & Chickpea Bowl with Harissa Oil & Labneh
Roasted cauliflower and chickpeas tossed with harissa oil, served with labneh, lemon, cumin seeds, pomegranate, herbs, and pine nuts.
- 400 g cauliflower florets
- 240 g tinned chickpeas, drained
- 150 g labneh (strained yoghurt)
- 2 tbsp harissa paste
- 60 ml olive oil
- 2 tbsp lemon juice
- 1 tsp cumin seeds
- 20 g fresh coriander, chopped
- 80 g pomegranate seeds
- 1 tsp sea salt
- ½ tsp black pepper
- 40 g toasted pine nuts
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Toss cauliflower florets with 30 ml olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes until golden.
- Step 2
Meanwhile, combine harissa paste with 30 ml olive oil and 1 tbsp lemon juice in a small bowl to make harissa oil.
- Step 3
In a separate bowl, toast cumin seeds in a dry pan for 1 minute until fragrant, then set aside.
- Step 4
After 20 minutes, add drained chickpeas to the cauliflower tray, drizzle with 1 tbsp of harissa oil, toss well, and roast for another 8 minutes until chickpeas are crispy.
- Step 5
Divide labneh between two bowls. Top with roasted cauliflower and chickpeas.
- Step 6
Drizzle remaining harissa oil around the bowl, scatter pomegranate seeds, toasted cumin seeds, pine nuts, and fresh coriander.
- Step 7
Finish with a squeeze of remaining lemon juice and serve warm.
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