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