Easy Roasted Cauliflower and Rose Harissa Chickpeas with Herby Lemon Pangritata - Olive Magazine

Olive Magazine

Using Alexandra’s Rose Harissa Paste


1 large cauliflower, separated into florets

3 Tbsp rapeseed oil

1 Tbsp Alexandra's Harissa Paste

1 Tbsp runny honey

1 tin (400g) chickpeas rinsed and drained


1 Tbsp rapeseed oil

50g breadcrumbs

4 sprigs rosemary, finely chopped

  1. Preheat the oven to 190ºC fan / 170ºC bake

  2. Put the cauliflower florets into a large roasting dish, drizzle over the oil, harissa and honey, and mix until starting to char at the edges, then add the chickpeas, give everything a stir and return to the oven for a further 10 minutes

  3. Meanwhile, make the Pangritata: warm the oil in a small frying pan over a medium-high heat and add the rest of the ingredients, allowing to sizzle gently, stirring occasionally

  4. After 5 minutes the mixture should have turned golden and crispy

  5. Remove from the heat and set aside

  6. Remove the cauliflower and chickpeas from the oven and sprinkle the Pangritata over the top before serving

Serves 4-6

Recipe adapted and image from Olive Magazine: https://www.olivemagazine.com/recipes/vegetarian/roasted-cauliflower-and-harissa-chickpeas-with-a-herby-lemon-pangritata/