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Sheet-Pan Harissa Cauliflower and Chickpeas
Rachel Kim

Sheet-Pan Harissa Cauliflower and Chickpeas

This meatless pan has crisp chickpeas, browned cauliflower and enough heat to feel like supper. Lemon juice tempers the harissa while thin slices caramelize; spread everything wide or the cauliflower will stay stubbornly pale.
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Prep Time 12 minutes
Cook Time 32 minutes
Total Time 44 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained, rinsed and patted dry
  • 1 large head cauliflower cut into small florets
  • 1/4 cup harissa paste
  • 1 lemon half juiced and half thinly sliced
  • 3 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Whisk the harissa, lemon juice, olive oil, salt and black pepper directly on the pan.
  3. Add the chickpeas, cauliflower and lemon slices and toss until the red paste coats the florets evenly.
  4. Spread the mixture into a single layer with the cauliflower cut sides against the pan.
  5. Roast for 18 minutes, turn everything, and roast for 12 to 14 minutes more, until the chickpeas are crisp and the cauliflower is browned.