Roasted cauliflower with harissa and chickpeas
Cauliflower is nice to prepare in the North African style by seasoning it with harissa spice paste. I put together a dish that uses food components that can often be found in the rich cuisine of North Africa. In addition to cauliflower, chickpeas and pomegranate seeds are used in the dish.
Preparation time: 40 minutes
Level: Easy
Serves: two
Ingredients:
One medium or larger cauliflower, florets cut separately and cut into pieces you like.
One 400 g can of chickpeas
Juice of half a lemon
A large handful of pomegranate seeds
Two shallots cut lengthwise into sectors
150 g of harissa spice paste
25 ml of olive oil
Sea salt and black pepper to taste
One pomegranate
Sauce:
300 g thicker Greek or Turkish yogurt
1 tsp harissa spice paste
1 teaspoon of liquid honey
Preparation:
- In large soup pot bring water to boil, add a little salt. Cut the cauliflower into suitable pieces and add to the boiling water. Boil for 8-10 minutes.
- Pour the cauliflower into a bowl, add the harissa spice paste and mix. Pour the harissa-coated cauliflower into the baking dish.
- Peel the shallot onions, cut them in half and further into sectors. Add to food.
- Add the chickpeas. Season with salt and black pepper, sprinkle with olive oil.
- Bake at 200 degrees C for about 15-20 minutes.
- Clean the pomegranate seeds and sprinkle over the dish.
- Prepare the sauce. Put the yogurt in a bowl and put 1 teaspoon of harissa and 1 teaspoon of liquid honey on top of the yogurt. Using a chopstick or the handle of a spoon, gently spread the harissa and honey.
Serve warm, but the food is also delicious when eaten cold.
Ready!!!
