Spicy Harissa Roasted Cauliflower and Chickpea Bowl with Lemon-Tahini Dressing
Harissa-roasted cauliflower and chickpeas served with quinoa, finished with lemon-tahini dressing and parsley, optional yogurt topping.
- 400 g Cauliflower
- 200 g Chickpeas (canned, rinsed and dried)
- 20 g Harissa paste
- 100 g Quinoa
- 30 g Tahini paste
- 2 tbsp Lemon juice
- 15 g Fresh parsley
- ½ unit Red onion
- 50 g Plain yogurt (optional, for topping)
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan).
- Step 2
Cook the quinoa according to package instructions (usually 1 part quinoa to 2 parts water, simmer for 15 minutes).
- Step 3
Prepare the roast: Toss the cauliflower florets and dried chickpeas with harissa paste, 1 tablespoon of olive oil (not listed, assumed pantry staple), salt, and pepper (not listed). Spread on a baking tray.
- Step 4
Roast for 25-30 minutes, turning halfway, until the cauliflower is tender and slightly charred, and the chickpeas are crispy.
- Step 5
While roasting, prepare the dressing: Whisk the tahini, lemon juice, 3 tablespoons of cold water, and a pinch of salt until smooth and creamy. Add more water if too thick.
- Step 6
Thinly slice the red onion. Roughly chop the fresh parsley.
- Step 7
Assemble the bowls: Divide the cooked quinoa between two bowls. Top generously with the hot harissa roasted vegetables and chickpeas.
- Step 8
Drizzle with the lemon-tahini dressing and scatter with red onion and parsley. Add a dollop of plain yogurt if using.
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