Harissa Roasted Cauliflower and Chickpea Bowls
Crisp harissa-roasted cauliflower and chickpeas over fluffy bulgur with cucumber, parsley and a cool lemon yogurt drizzle. A hearty vegetarian bowl from one sheet pan.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Pat the chickpeas very dry so they crisp rather than steam. Harissa brands vary in heat, so start with a tablespoon if you are unsure. Swap the bulgur for rice or couscous, and use a dairy-free yogurt to keep it vegan.
Method
-
Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
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Toss the cauliflower and chickpeas with the olive oil, harissa, cumin and 3/4 tsp of the salt. Spread in a single layer.
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Roast , stirring once, until the cauliflower is charred at the edges and the chickpeas are crisp.
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Meanwhile, bring the water and a pinch of salt to a boil, stir in the bulgur, cover and simmer . Rest off the heat , then fluff.
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Stir the yogurt with half the lemon juice and the remaining salt.
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Divide the bulgur among bowls and top with the roasted cauliflower and chickpeas, cucumber and parsley. Drizzle with the yogurt, squeeze over the remaining lemon and scatter with almonds.
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