Roasted cauliflower and harissa chickpeas with a herby lemon pangritata
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Ingredients
- 1 large cauliflower, separated into florets
- 3 tbsp rapeseed oil
- 1 tbsp rose harissa
- 1 tbsp runny honey
- 400g tin chickpeas, rinsed and drained
PANGRITATA
- 1 tbsp rapeseed oil
- 50g breadcrumbs
- 4 sprigs rosemary, leaves only
- 1 lemon, zested
- 2 cloves garlic, finely chopped
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Put the cauliflower florets into a large roasting dish, drizzle over the oil, harissa and honey, and mix until the florets are well covered. Roast in the oven for 20 minutes or until starting to char at the edges, then add the chickpeas, give everything a stir and return to the oven for a further 10 minutes.
- STEP 2
Meanwhile, make the pangritata. Warm the oil in a small frying pan over a medium-high heat and then add the rest of the ingredients, allowing to sizzle gently, stirring occasionally. After 5 minutes the mixture should have turned golden, look a little crispy and be very aromatic. Remove from the heat, season and set aside.
- STEP 3
Remove the cauliflower and chickpeas from the oven and sprinkle the pangritata over the top before serving at the table.
