This dish lets cauliflower really shine. Roasted with honey, harissa and chickpeas until golden, then finished with crispy kale and a creamy tahini garlic yogurt, it’s full of flavour and perfect as a hearty side or a light veg-forward meal.
Prep time: 15 minutes
Serves: 2–4 as a side
Ingredients
Roasted cauliflower & chickpeas
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1 small head cauliflower (or ½ large head), cut into florets including the stalk
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1½ tbsp harissa paste
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1 tbsp honey
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1 tbsp olive oil
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Juice of ½ lemon
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1 tsp cumin
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Salt and pepper
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1 × 400g tin chickpeas, drained and rinsed
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Drizzle olive oil
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Salt and pepper
Crispy kale
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100g kale
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Olive oil
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Salt and pepper
Tahini garlic yogurt
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2½ tbsp tahini
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2 tbsp water
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½ cup plain yogurt
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1 clove garlic, finely minced
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Splash olive oil
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1 tbsp lemon juice
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1 tsp honey or maple syrup
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Salt and pepper
To serve
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¼ cup toasted hazelnuts, roughly chopped
Method
Preheat the oven to 190°C.
Drain and rinse the chickpeas, then dry them well with a clean tea towel. This helps them crisp up in the oven.
Cut the cauliflower into florets, including the stalk, and slice any thicker pieces so they roast evenly.
In a bowl, mix together the harissa paste, honey, olive oil, lemon juice, cumin, salt and pepper.
Add the cauliflower and dried chickpeas to the bowl and toss well with your hands so everything is evenly coated.
Spread onto a baking tray and roast for 20 minutes.
Meanwhile, prepare the kale. Remove the leaves from the stalks and toss with a drizzle of olive oil and a pinch of salt and pepper.
After the cauliflower and chickpeas have roasted for 20 minutes, toss the cauliflower and chickpeas, remove the tray from the oven, add the kale, and reduce the oven temperature to 180°C. Return to the oven and cook for a further 8–10 minutes, until the kale is crisp and the cauliflower is golden.
While everything is roasting, make the tahini garlic yogurt. In a bowl, whisk the tahini with the water until smooth. Stir in the yogurt, garlic, olive oil, lemon juice, honey (or maple syrup), and season with salt and pepper.
To serve, spread the tahini garlic yogurt onto a plate, top with the roasted cauliflower, chickpeas and crispy kale, and finish with a sprinkle of toasted hazelnuts.