Crispy Harissa Cauliflower Rice Bowls

Ingredients

• 1 large cauliflower, cut into small florets
• 1 x 400 g can chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil, plus more for the rice if needed
• 1 1/2 tablespoons harissa paste
• 1 teaspoon honey or maple syrup
• 1 lemon, zested and juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3 cups cooked basmati, jasmine, or brown rice
• 1 small cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Greek yogurt
• 2 tablespoons tahini
• 1 to 3 tablespoons water, to loosen the sauce
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 3 tablespoons toasted almonds or pumpkin seeds
• Fine salt and black pepper
• Optional: crumbled feta, pickled red onion, extra harissa, warm flatbread
• Cut the cauliflower small enough to brown quickly; very large florets stay soft in the center.
• Dry chickpeas and a hot oven are the two texture keys.
• Harissa varies in heat. Start with 1 tablespoon if yours is very spicy, then add more to taste.
• For meal prep, store rice, roasted vegetables, fresh salad toppings, and sauce separately. Reheat the cauliflower and chickpeas in a hot pan or oven to wake up the edges.
• The yogurt-tahini sauce keeps 3 days in the fridge. Thin it with cold water after chilling.
• Make it vegan by using maple syrup and a dairy-free yogurt, or skip the yogurt and use a tahini-lemon sauce.
• Serve with warm flatbread if you want a bigger dinner bowl.

Method

1. Heat the oven to 220C / 425F. Line a large sheet pan with parchment. Pat the chickpeas dry so they roast instead of steam.
2. Stir olive oil, harissa, honey or maple, lemon zest, cumin, paprika, salt, and pepper into a glossy red paste. Toss cauliflower and chickpeas in the paste until every piece is lightly coated.
3. Spread everything in one layer. Roast for 22 to 26 minutes, turning once, until the cauliflower has browned edges and the chickpeas are firm and lightly crisp. If the pan looks crowded, use two pans.
4. While the vegetables roast, fluff warm rice with a little olive oil, lemon juice, salt, and a spoonful of chopped herbs. This keeps the base bright instead of plain.
5. Whisk yogurt, tahini, lemon juice, a pinch of salt, and enough water to make a spoonable drizzle. Taste and adjust with more lemon for brightness or more tahini for richness.
6. Build bowls with rice, crispy harissa cauliflower, chickpeas, cucumber, tomatoes, mint, parsley, almonds, and the yogurt-tahini drizzle. Add feta or pickled onion if you want a sharper finish.

Tips

• Cut the cauliflower small enough to brown quickly; very large florets stay soft in the center.
• Dry chickpeas and a hot oven are the two texture keys.
• Harissa varies in heat. Start with 1 tablespoon if yours is very spicy, then add more to taste.
• For meal prep, store rice, roasted vegetables, fresh salad toppings, and sauce separately. Reheat the cauliflower and chickpeas in a hot pan or oven to wake up the edges.
• The yogurt-tahini sauce keeps 3 days in the fridge. Thin it with cold water after chilling.