Crispy Harissa Cauliflower Farro Bowls with Lemon Mint Yogurt

Crispy Harissa Cauliflower Farro Bowls with Lemon Mint Yogurt 🥣🌿 This one is all about contrast: hot crisp-edged cauliflower and chickpeas, chewy farro, cool cucumber yogurt, toasted almonds and a bright lemon-mint finish. It feels generous, but it is still simple enough for a weeknight. Yield: 4 servings Time: about 45 minutes Ingredients 🛒 For the roasted tray: - 1 large cauliflower, cut into bite-size florets - 1 x 400 g can chickpeas, drained, rinsed and patted dry - 2 tbsp olive oil - 2 tbsp harissa paste - 1 tsp smoked paprika - 1 garlic clove, finely grated - Zest of 1 lemon - 1 tbsp lemon juice - 1 tsp honey or maple syrup - 3/4 tsp fine sea salt, plus more to taste - Black pepper For the bowls: - 250 g cooked pearled farro, warm - 1/2 cucumber, shaved into ribbons or finely sliced - 35 g toasted flaked almonds - A small handful of mint leaves, torn - A small handful of parsley or coriander, chopped - Lemon wedges, to serve For the lemon mint yogurt: - 220 g thick Greek yogurt - 1/2 cucumber, coarsely grated and squeezed dry - 1 small garlic clove, finely grated - 1 tbsp lemon juice - 1 tsp olive oil - 2 tbsp finely chopped mint - Pinch of salt Method 👩‍🍳 1. Heat the oven to 220 C / 200 C fan. Line a large tray with baking paper, or use two trays if the cauliflower looks crowded. 2. In a large bowl, mix olive oil, harissa, smoked paprika, garlic, lemon zest, lemon juice, honey, salt and black pepper. Add the cauliflower and chickpeas, then toss until everything is well coated. 3. Spread the mixture in a single layer. Roast for 28-34 minutes, turning once, until the cauliflower is tender with browned edges and the chickpeas are a little crisp. If the tray is crowded, give it a few extra minutes so it roasts rather than steams. 4. While it roasts, make the yogurt. Stir Greek yogurt with squeezed grated cucumber, garlic, lemon juice, olive oil, mint and salt. Taste and add more lemon if you want it sharper. 5. Warm the farro with a splash of water or olive oil if needed. Divide it between bowls, then add the hot harissa cauliflower and chickpeas. 6. Finish with cucumber ribbons, spoonfuls of lemon mint yogurt, toasted almonds, herbs and lemon wedges. Eat while the cauliflower is still crisp at the edges. Serving and storage tips ✨ Keep the yogurt separate for meal prep and add it just before serving. The farro and roast tray mix keep well for 3 days in the fridge. Reheat the cauliflower and chickpeas on a tray or in an air fryer to bring back their crisp edges. Save this one for a bright vegetarian dinner bowl with crunch, heat and cool creamy contrast. 🌶️🍋 Tasteloom.club