Crispy Chickpeas & Cauliflower with Harissa Silken Tofu Sauce

Crispy Chickpeas & Cauliflower with Harissa Silken Tofu Sauce

Prep Time: 25 - 35 minutes

Cook Time: 60 - 65 minutes

Servings: 4 - 6

Ingredients

Crispy chickpeas

• 1 can chickpeas (15 - 15.5 oz can)

• ¾ tsp hot paprika (or regular paprika)

• 1 tsp ground cumin

• ½ tsp chili powder 

• ½ tsp kosher salt 

• 1 tbsp olive oil 

Roasted cauliflower

• 1 small head cauliflower, cut into florets 

• 1 tsp ground cumin

• Kosher salt (~ 1 tsp)

• 2-3 tbsp olive oil 

Quick pickled onions 

• ½ red onion, thinly sliced 

• ¼ cup distilled white vinegar

• ¼ cup apple cider vinegar or white wine vinegar (sub distilled white vinegar)

• ½ tbsp kosher salt

Silken tofu harissa sauce 

• 1 16 oz package silken tofu

• 2 tbsp harissa paste 

• 1-2 tsp honey

• Lemon, to taste

• Kosher salt, to taste 

To assemble:

• Arugula

• Dill (or other herbs, like parsley, mint, or cilantro)

• Crumbled feta

Directions

Crispy chickpeas 

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper. 

2. Drain the chickpeas and rinse them well with water. Dry them thoroughly in between two clean kitchen towels, gently rubbing the chickpeas to remove some of the outer skins. Pick out the chickpea skins and discard. 

3. Add the chickpeas to a bowl and toss with the hot paprika, cumin, chili powder, kosher salt, and olive oil until evenly coated. 

4. Spread the chickpeas evenly on the baking tray and bake for 40 - 45 minutes, tossing every once in a while to prevent burning. The chickpeas will visibly reduce in size and have a hard outer shell. Set aside to cool. 

Roasted cauliflower

1. Turn the oven up to 425 F. Line a baking sheet with parchment paper. 

2. In the same bowl as the chickpeas (or in a new bowl), toss the cauliflower florets with the kosher salt, cumin, and olive oil until evenly coated. 

3. Spread evenly on the baking tray and bake for 20 - 25 minutes, flipping once halfway through, until the cauliflower is golden brown. Set aside. 

Pickled red onions

1. In a small pot, add the distilled white vinegar, apple cider vinegar (or white wine vinegar), and kosher salt. Heat over medium heat, stirring every now and then, until the salt is dissolved and the mixture begins to just simmer. 

2. Add the sliced onions to a large jar or heatsafe container, and carefully pour the warm brine over the onions. Press the onions down into the brine, and set aside for at least 30 minutes. 

Harissa silken tofu sauce

1. In a blender, add the silken tofu, harissa, honey, a squeeze of lemon and a pinch of salt. Blend until completely smooth. Adjust to taste with more salt, honey, and/or lemon. 

Assemble

1. To the serving bowl, add a few spoonfuls of the silken tofu harissa sauce, then add the desired amount of cauliflower, crispy chickpeas, and pickled red onions. Add a handful of arugula or greens of choice. Garnish with dill and crumbled feta.