An Ottolenghi inspired vegan cauliflower and chickpea salad that’s filling enough to be a main. The cauliflower and chickpeas are roasted in rose harissa and ras-el-hanout, before being topped with an earthy, lemony, sweet tahini dressing. It’s warm and spicy enough for a winter lunch but also works really well as part of a summer spread.ย
Hello, it’s been a while! I can’t believe Christmas 2020 is over – I haven’t taken my tree down yet, I’m still in denial. I took a bit of a break from the blog in December, to recharge mentally, physically and creatively, but I’m going into the new year feeling hopeful and somewhat renewed. I’ve only set myself one new years resolution this year: to work on my food photography skills and push myself creatively. So you can expect more regular content on here!
For my first post of 2021, I present to you a salad recipe. Filling, flavourful and wintery are not words one might usually associate with salads, but this cauliflower and chickpea salad is exactly that. If you, like me, are starting to feel slightly sluggish after a winter of indulgence in beige carby foods, then this salad is great for getting you out of the convenience food rut. Simply chop veg, toss in seasoning and roast. The formula for easy peasy cooking. This recipe is also vegan, so bookmark it if you’re thinking of trying Veganuary!
I’m generally averse to salads myself, but I adore the ras-el-hanout spiced chickpeas in this and find them so filling. Chickpeas are high in protein and dietary fibre, making them a staple in plant-based cooking. Usually plain boiled cauliflower tastes like trash but smothering it in spices and roasting them brings out the best in them. The warmth and spice of the veg adds layered, complex flavour and contrasts beautifully with the sweet, lemony, tahini dressing.ย
harissa and ras-el hanout
Ras-el-hanout is the garam masala of North Africa. It’s made up of several spices, most commonly cinnamon, cumin, coriander seeds and nutmeg. It’s super versatile and is worth having in your arsenal; stir into couscous, use it as a dry rub for meat or add to Moroccan tagine.ย
Harissa is a Tunisian fragrant chilli paste used in North African and Middle-Eastern cuisine. Again, this is another versatile condiment which can be used with meat, veg or even tomato-based pasta sauces. For this recipe, I use rose harissa paste which has a subtle rosey, floral edge but any harissa paste will do.ย
Both of these are widely available in major supermarkets now. If you are wary of buying new spices that you might never use up, take out the ras-el-hanout and simply toss the chickpeas in salt, pepper and olive oil only. It will still be delicious.ย
tahini
Tahini is a paste made from hulled sesame seeds. It has a peanut-butter-esque earthiness that is addictive and adds complexity to the flavour of this salad. There are different variations tahini, depending on where the sesame seeds come from and how they are processed. For this recipe, I used a Middle-Eastern brand of tahini, rather than Greek or Cypriot. As long as the tahini is smooth and loose, rather than clumpy and thick, you should be fine. Use tahini in salad dressings, as a dip for raw veg sticks, drizzled over falafel or whip up a large batch of homemade hummus.ย
serving suggestions
This hearty salad works as a bulky vegan lunch but would also make a great side to grilled meat or fish. For extra protein and salty zing, crumble feta over the salad. If you hate kale, swap it out for rocket or a salad leaf of your choice. The fresh parsley can be swapped out for coriander or mint, depending on what you have already. Save this recipe for the summer BBQ season, as this vibrant salad would be tasty as part of a larger spread – and it’s visually stunning too!ย
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Vai x
Harissa Roasted Cauliflower and Chickpea Salad
Ingredients
- 1/2 head large cauliflower or one small cauliflower
- 400g can chickpeas drained and rinsed
- 2 handfuls kale
- 2-3 tbsp rose harissa paste depending on spice preference
- 2 tsp ras-el-hanout
- 1 tbsp olive oil
- ยฝ large red onion or one small
- ยฝ tsp sea salt
- pomegranate seeds to garnish
- fresh parsley
For the dressing
- 3 tbsp tahini
- juice of one lemon
- 1 clove garlic minced
- 1 tbsp honey
Instructions
- Preheat the oven to 180ยฐ(170ยฐ fan)
- Chop the cauliflower into small florets. Toss the florets with the harissa paste and spread out on a large baking sheet. Make sure none of the pieces are touching. Place in the oven on the top shelf and set a 10 minute timer
- Drain and rinse the chickpeas. Use kitchen paper to remove any excess moisture
- Finely slice the red onion into half-moon shapes. Toss the onions and the chickpeas with the ras-el-hanout, sea salt and olive oil
- Spread the chickpeas out onto a second baking sheet, making sure they are all spread out and not touching
- After the 10 minute timer, move the cauliflower to a lower shelf in the oven and put the chickpeas on the top shelf. Set a 20 minute timer
- In the meantime, juice the lemon and mince the garlic. Add a tablespoon of tahini to the juice and whisk with a fork. Initially the tahini will seperate but keep whisking until it emulsifies
- Add the rest of the tahini, honey and minced garlic. Whisk with the fork until incorporated. Add a touch of water if the dressing is too thick. Keep adding water a little by little until it loosens up. Season with salt if needed.
- After the second timer, remove the cauliflower and chickpeas from the oven. Assemble your salad, starting with kale, then the veg and top with the dressing
- Garnish with chopped fresh parsley and scatter the pomegranate seeds. Serve and enjoy!
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