I read great recipe from Healthful Pursuit and do remember three things – cauliflower, chickpeas and Harissa (Mediterranean hot chili sauce). And sure, then I started to cook I made it all wrong. But I like the result – sweet and spicy cauliflowers and chickpeas salad.
1/2 small head cauliflower, separated into bite-sized florets
1 cup canned or cooked chickpeas
3 tbsp. (1 small box) Craisins or dried cranberries
1/3 tsp. ground cumin
1 tbsp. olive oil, divided
2 tbsp. lemon juice
1/2 tsp. Harissa paste
1/2 tsp. honey
1/4 cup chopped parsley
Preheat oven to 400F.
Mix cauliflowers with 1/2 tbsp. olive oil, ground cumin and pinch of salt, Mix well, place into baking pan and roast about 20 minutes, until lightly browned.
Mix lemon juice, 1/2 tbsp. olive oil, Craisins, honey and Harissa in small bowl. Set aside.
Mix well roasted cauliflower florets, cooked chickpeas, parsley and Craisins mix, add salt to taste and serve.
I added handful of baby spinach in plate and top it with cauliflower salad.