Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce

By á-9792

Ingredients

• For the Roasted Cauliflower and Chickpeas
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cauliflower head, cut into bite sized florets
• 2 tablespoons extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. cumin seeds
• 1 - 2 tablespoons harissa
• 1 1/2 tablespoons fresh mint, roughly chopped
• For the Coconut Sauce
• 1/2 cup coconut milk (I recommend the full fat version)
• 1/8 tsp. ground cumin
• 1/8 tsp. ground coriander
• Pinch of salt

Details

Adapted from floatingkitchen.net

Preparation

Step 1

Pre-heat your oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chickpeas with the olive oil, salt, pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the harissa and toss gently until everything is evenly coated. Start with 1 tablespoon of the harissa, adding more for your taste preferences (I used almost 2 tablespoons). Set aside.

In a small bowl whisk together all of the ingredients for the coconut sauce.

To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas. Sprinkle with the fresh mint. Serve immediately.

Leftovers can be stored in an airtight container for 2-3 days.

Notes
For the sauce, you could use plain yogurt in place of the coconut milk.