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roasted cauliflower, chickpeas and harissa

Karen
  • 35 minutes
  • Serves 4

INGREDIENTS

1

head cauliflower, separated into bite-sized florets

1/4 cup

extra virgin olive oil

Salt

1 tsp

whole cumin seeds

1 15 ounce can

chickpeas, drained

1

small sweet onion, like Maui or red onion; finely sliced

2

– 3 tablespoons harissa

1/2

bunch each Italian parsley and cilantro

1/2

a lemon

1/3 cup

crumbled feta cheese