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bowl of roasted harissa cauliflower bowl, shot from the side

Harissa Cauliflower Bowl Recipe

Delicious nutrient packed harissa cauliflower bowl layered with quinoa, harissa cauliflower, chickpeas and green beans topped with a lemon tahini dressing.
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern
Keyword Roasted Harissa Cauliflower
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 535 kcal

Ingredients

Quinoa

  • 100 g dry quinoa
  • 250 ml vegetable stock
  • Pinch of garlic powder
  • Black pepper

Cauliflower

  • ½ tbsp harissa seasoning
  • ½ medium cauliflower
  • Pinch of salt
  • 1 tbsp olive oil
  • Juice of half a lemon

Chickpeas

  • 1 tsp olive oil
  • 1 tin chickpeas drained and rinsed
  • ½ tsp GF flour
  • Pinch of salt
  • ½ tsp harissa seasoning

Green Beans

  • 180 g green beans
  • Splash of water
  • Black pepper to taste
  • 1 garlic clove or garlic powder

Dressing

  • Juice of half a lemon
  • 2 tsp tahini
  • ½ tsp chilli sauce

Instructions

  1. Preheat the oven to 190ºC.
  2. Add the chickpeas to a bowl with the oil, harissa, flour and salt. Toss to combine them evenly and transfer to a baking tray. Place in the oven and cook for 5 minutes while you prep the cauliflower. Then add the cauliflower and cook for a further 25 minutes.
  3. Line a baking tray with baking paper. Add the cauliflower to the to a mixing bowl with the other ingredients from the cauliflower section. Bake for around 25 minutes, or until golden, turning halfway.
  4. While the other ingredients are roasting, prep your quinoa. Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. Combine the rinsed quinoa, garlic, pepper and stock in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 15 minutes Reduce heat as time goes on to maintain a gentle simmer, add a splash more water if necessary.
  5. Remove the pot from heat, cover, and let the quinoa steam for 5-10 minutes. Remove the lid and fluff the quinoa with a fork.
  6. About five minutes before your chickpeas and cauliflower are ready, prep your green beans. Cook the green beans in boiling water for 2-3 mins until just tender, then drain well. Meanwhile, gently fry the garlic in the vegan butter until pale golden – no further. Toss with the beans, season and serve.
  7. Add all of your dressing ingredients to a small dish and mix with a fork to remove any lumps. Set aside ready to pour over your bowl.
  8. Spread your cooked quinoa over the base of a bowl ready to be topped with the other ingredients.
  9. Remove the cauliflower and chickpeas from the oven and add to your bowl. Top with the green beans and pour over your dressing.

Serve and enjoy!