Easy Harissa Roasted Cauliflower Salad
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 head cauliflower
- 1 x 14 oz tin brown lentils
- 1 brown onion
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 7 oz radishes
- 1 bag rocket
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200°C fan / 430°F. On a large baking tray, toss together the cauliflower, lentils, onion, harissa and olive oil, a generous pinch of salt and plenty of black pepper; spread everything out evenly in a single layer. Place the tray in the oven and cook for 25–30 minutes, until the cauliflower is golden and charred at the edges.
Step 2
Meanwhile, to make the croutons, toast the sourdough and rub both sides of each slice with the raw garlic; cut into bite-sized pieces. Warm a drizzle of olive oil in a large frying pan set over medium heat; add the sourdough, pistachios and pumpkin seeds, and cook for 5–6 minutes until golden. Season with flaky sea salt and set aside to cool.
Step 3
To make the dressing, whisk together all of the dressing ingredients, along with 2 tablespoons of water to loosen; season to taste with a pinch of flaky sea salt and black pepper.
Step 4
Tip the cauliflower mixture into a large serving dish or salad bowl and toss through ½ of the dressing, followed by the radishes, rocket and seedy garlic croutons. To serve, drizzle the remaining dressing over the top.
Step 5
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