Oh, the flavours!! This spicy roasted cauliflower recipe can easily be adapted to a tamed down version by switching to a different Olive Us oil such as Garlic or Herbs de Provence. The chickpeas add protein too. If by chance there are left-overs…those too can be eaten ‘as is’ or can be used in any number of different creations!
1 head cauliflower, separated into bite-sized florets
1/4 cup Olive Us Harissa extra virgin olive oil
1 teaspoon whole cumin seeds
Sea salt (i.e. – Olive Us Lemon Twist, Himalayan, etc.)
1 – 15-ounce can chickpeas, drained
1 small sweet onion (i.e. – Vidalia, Maui, sweet red onion), finely sliced
1/2 bunch Italian parsley
1/2 bunch cilantro
Juice of 1/2 a lemon
1/3 cup feta cheese, crumbled
Heat oven to 400 degrees
Spread the cauliflower onto a large baking sheet. Add 3 tablespoons of the oil, 1/2 teaspoon sea salt and the cumin seeds. Roast 20 minutes or until the cauliflower is tender and golden. Add the chickpeas and roast 10 more minutes.
In a medium sauté pan, heat the remaining 1 tablespoon oil then add the onion and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft.
Pick the leaves off the cilantro and parsley and tear into rough pieces; toss them over the roasted cauliflower and chickpeas. Drizzle the lemon juice over the cauliflower and chickpea mixture, then toss together with the sautéed onion.
Transfer to a serving dish and sprinkle with the feta.
Recipe adapted from kitchn