Ingredients
- 1 head of cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 1 1/2 tablespoons harissa spice blend
- 100 g fine-grain millet (or couscous)
- 1 teaspoon ground cumin
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1 garlic clove, minced
- juice from 1 lemon
- 1 small bunch flat-leaf parsley, chopped
- 1 small bunch cilantro, chopped
- 1 small red onion chopped
- Seeds from 1/2 pomegranate
- Sea salt, to taste
- 30 g slivered almonds, lightly toasted
- Sea salt and freshly ground pepper, to taste
Optional:
- 75 g crumbled feta cheese
Instructions
- Preheat oven to 450°F / 220°C and line a baking sheet with parchment paper.
- Mix the millet with the ground cumin and prepare as per package instructions. Once ready, fluff with a fork and transfer to a large serving bowl to cool.
- Meanwhile, in a large bowl, add the cauliflower florets, olive oil and harissa spice mix. Toss well until evenly coated. Transfer to the prepared baking sheet, and spread out in an even layer, without crowding.
- Transfer to the preheated oven and roast 20 minutes, or until tender and edges are lightly browned, set aside 5 minutes to cool.
- Add the chickpeas, garlic and lemon to the bowl with the millet and toss to combine. Then add the herbs, red onion, pomegranate seeds and almonds. Season with salt and toss again to incorporate.
- Taste and adjust the seasoning with a little salt and/or lemon juice to your taste. Scatter over crumbled feta cheese, if desired. Serve and enjoy.
Nutrition
Notes
- I use my very own Elle Herbs harissa spice mix for this recipe. It’s made with a combination of ground spices and chili flakes (made with chilli, red sweet paprika, Kalahari desert salt, cumin, coriander seeds, garlic, and Piment d’Espelette).
- Can you use a harissa paste instead of a spice mix? Yes, of course, you can always use a paste, however be sure to reduce the amount of oil that is used for roasting the cauliflower.