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23/03/2022 Lunch

HARISSA ROASTED CAULIFLOWER SALAD

Vegan Harissa Roasted Cauliflower Salad - Georgie Eats
Plating up the Harissa Roasted Cauliflower Salad - Georgie Eats
Dressing the Harissa Roasted Cauliflower Salad - Georgie Eats
Roasted Cauliflower Salad - Georgie Eats
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HARISSA ROASTED CAULIFLOWER SALAD

Smoky roasted cauliflower, crunchy chickpeas and wild rice all tied together with a subtly spicy harissa dressing. It's delicious!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • 400 g can chickpeas drained & rinsed
  • 1 tbsp harissa paste
  • 1 cauliflower chopped into florets
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 200 g wild rice
  • juice of 1/2 lemon
  • 30 g fresh parsley roughly chopped
  • handful pomegranate seeds
  • 30 g toasted flaked almonds
  • sea salt & freshly ground black pepper

DRESSING

  • 3 heaped tbsp tahini
  • 1 tbsp harissa paste
  • juice of 1 lemon
  • 2 tbsp extra virgin olive oil

Instructions

  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
  2. Roughly dry the chickpeas with a tea towel, then mix with the harissa paste and a good pinch of salt and pepper in a bowl. Pour out onto a baking tray and roast for 25-30 minutes, or until golden brown and crunchy.

  3. On another baking tray, combine the cauliflower with the olive oil, cumin, smoked paprika, ground coriander and a big pinch of salt and black pepper. Roast alongside the chickpeas for 25-30 minutes, until soft all the way through.

  4. Meanwhile, cook the wild rice in salted water according to the packets instructions. Once cooked, stir though the lemon juice.
  5. To make the dressing, combine the tahini, harissa, lemon juice, extra virgin olive oil and a good pinch of salt and black pepper into a small bowl. Whisk in 2-4 tbsp of water, until smooth and pourable. Taste and adjust the seasoning if required.
  6. To serve, divide the wild rice, roasted chickpeas and cauliflower, parsley, pomegranate seeds and toasted flaked almonds between plates or on one large platter. Finish with a drizzle of the tahini dressing a crack of black pepper and serve warm.

Want more salad inspo? Try my Blood Orange Salad next!

Categories: Lunch

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Welcome!! I'm Georgie, a freelance recipe developer and food writer. Here on Georgie Eats you will find an abundance of simple, plant-focused recipes that use the best of seasonal ingredients to help you cook and eat more sustainably. Enjoy! Read More →

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