Cut the cauliflower into similarly sized florets so the edges brown at about the same time. Pat the chickpeas dry before roasting to help them color, and add the yogurt after the pan comes out of the oven.
Serves: 4
Prep: 15 minutes
Cook: 30 minutes
Ingredients
- 1 large cauliflower, cut into bite-size florets
- 2 cans (15 ounces each) chickpeas, drained, rinsed, and patted dry
- 3 tablespoons olive oil
- 1 tablespoon mild harissa paste
- 1 teaspoon ground cumin
- 3/4 teaspoon fine salt
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 4 warm flatbreads, to serve
Method
- Heat the oven to 425°F. Whisk olive oil, harissa, cumin, and salt in a large bowl.
- Add cauliflower and chickpeas and toss until coated. Spread in one layer on a large rimmed sheet pan, leaving space between pieces.
- Roast for 15 minutes, turn the vegetables, then roast another 12 to 15 minutes until cauliflower is tender and browned.
- Stir yogurt and lemon juice together with 1 teaspoon water. Thin with another teaspoon if needed for drizzling.
- Scatter parsley over the hot tray and serve with lemon yogurt and warm flatbread.
Variations
Use a mild or hot harissa to suit the household, checking the label for salt. Add red onion wedges to the pan or use a dairy-free plain yogurt for the sauce.
Storage and reheating
Keep roasted vegetables and yogurt sauce in separate covered containers in the refrigerator for up to 3 days. Reheat vegetables on a sheet pan at 400°F until hot; add sauce after reheating.
Read the the meal planning guide for a short shopping list and the meal planning guide for limited kitchen space for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
