ROSE HARISSA CAULIFLOWER & CRISPY CHICKPEA TRAY BAKE (Edit recipe)

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This rose harissa cauliflower, sweet potato & crispy chickpea tray bake with whipped tahini yogurt is as nourishing as it is colourful and flavourful. The natural sweetness of the roasted cauliflower and sweet potato combines with the smoky, floral heat of rose harissa, while the crispy chickpeas & kale add a delightful crunch. This combination is not only delicious but also packed with nutrients. Rich in plant- based protein, fibre & healthy fats. A perfect balance of taste, simplicity and health.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4-6

Ingredients

TRAY BAKE

1 whole Cauliflower, trimmed of outer leaves & broken into small florets
2 whole Sweet Potato, peeled and chopped into bite sized chunks
400 grams Chickpeas, tinned or pre cooked
3 Tbsp Harissa Paste, I used rose harissa
2 Tbsp Pure Maple Syrup
1 whole Lemon zest
1 tsp Sea Salt
1 bunch Kale
1 Tbsp Olive Oil

cous cous

135 grams Israeli Couscous
370 ml Vegetable Stock
2 Tbsp Flat Leaf Parsley, chopped

whipped tahini yogurt

1 cup Coconut Milk Yogurt
3 Tbsp Tahini
2 cloves Garlic, minced
3 Tbsp Lemon Juice
0.5 tsp Ground Cumin
1 tsp Sea Salt
0.333 tsp Ground Fresh Black Peppercorns

toppings

1 Tbsp raw Pistachios, finely chopped (optional)
2 tsp Sesame Seeds, optional
2 Tbsp Pomegranate, seeds (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat the oven to 180c fan assisted. Prepare a large baking tray. In a small bowl, mix together the rose harissa, maple syrup, lemon zest & salt. Drain the chickpeas of any water & scatter across the tray. Dab with some excess kitchen towel. Add the cauliflower & sweet potato to the tray. Drizzle over the rose harissa marinade and toss together well. Bake in the centre of the oven for 30 mins. Remove, sprinkle over the kale & a drizzle of olive oil, toss together with the rest of the veggies and pop back in the oven for 5 mins.
Place the cous cous in a bowl, pour over the veg stock, cover and allow to sit for 10 mins, then fluff with a fork & stir in some chopped parsley.
Place all the ingredients for the whipped tahini yogurt in a bowl and whip together well with a fork,
To arrange your plate, smother the whipped tahini evenly cross, then pile on the cous cous, then the roasted veg & chickpeas. Sprinkle over any toppings you fancy & a drizzle of rose harissa oil from the jar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	646
Fat:	22 g
Carbohydrates:	95 g
Protein:	21 g
Cholesterol:	0 g
Sodium:	1508 mg
Fiber:	19 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated for total recipe.