dinner · vegetarian · vegan · dairy-free
Harissa cauliflower and chickpea tray bake
Roasted cauliflower and chickpeas tossed in harissa and lemon. One tray, little washing up.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 425°F (220°C). Cut the cauliflower into roughly ¾-inch pieces, toss with the oil and a pinch of salt, and spread in a single layer on a sheet pan. Use two pans if it is crowded, or it will steam instead of browning.
-
2
Roast, turning halfway, until browned and tender. Start checking around 25 minutes.
-
3
Add the drained chickpeas to the tray for the final 10 minutes so they warm and crisp slightly.
-
4
Tip everything into a bowl and toss with the harissa and lemon juice while still hot.
