dinner

Roasted Cauliflower & Chickpea Sheet Pan with Harissa

Name: Roasted Cauliflower & Chickpea Sheet Pan with Harissa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 head cauliflower, cut into florets; 1 can chickpeas, drained; 2 tbsp harissa paste; 2 tbsp olive oil; 4 tbsp Greek yogurt or coconut yogurt; Small bunch flat-leaf parsley; Lemon juice, pomegranate seeds (optional)

A vividly flavored sheet pan dinner with plenty of plant protein; cauliflower has a naturally satisfying texture that holds up to the bold harissa.

10 min prep · 25 min cook · 35 min in total · serves 2

What you need

1 head cauliflower, cut into florets
1 can chickpeas, drained
2 tbsp harissa paste
2 tbsp olive oil
4 tbsp Greek yogurt or coconut yogurt
Small bunch flat-leaf parsley
Lemon juice, pomegranate seeds (optional)

What to do

1Toss cauliflower and chickpeas with harissa and oil; spread on a tray.
2Roast at 200°C / 400°F for 25 min until golden.
3Mix yogurt with chopped parsley and lemon.
4Serve roasted veg over the herby yogurt; scatter pomegranate if using.

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