Roasted cauliflower, chickpea and herb salad with harissa and honey dressing

This salad will get you back on the roasted cauliflower bandwagon.
This salad will get you back on the roasted cauliflower bandwagon. Photo: Katrina Meynink

Just when I thought I couldn't bear to see another "roasted cauliflower" anything, I drowned some roasted bits in this harissa dressing and wham, I'm still team cauliflower.


1 head of cauliflower, broken into florets (don't worry about being uniform with the size)

1 tbsp olive oil

½ tbsp cumin seeds

400g can chickpeas, rinsed thoroughly under running water

½ bunch mint, leaves pulled

½ bunch coriander, leaves chopped

½ cup sultanas (optional)


3 tbsp rose harissa

juice of ½ lemon

7 tbsp olive oil

2 tbsp honey (or to taste)


1. Preheat the oven to 170C fan-forced (190C conventional).

2. Line a baking tray with baking paper and arrange the cauliflower florets in a single layer. Drizzle over the olive oil and sprinkle with the cumin seeds. Roast for 40 minutes or until the cauliflower has taken on some colour and is slightly soft to the touch. This can vary with cauliflower so keep an eye on it, and when it looks brown on its little tree canopies, but still has a little resistance to the touch, it's ready. Remove and set aside.

3. Once the cauliflower has cooled, add to a serving bowl with the chickpeas, mint, coriander and sultanas. Toss to combine.

4. For the dressing add all the ingredients to a blender and whiz for 1 minute or until the dressing has emulsified and is a nice creamy texture.

5. Drizzle all of the dressing over the salad, making sure it gets into all the nooks and crannies – this is a treat pooling in and under the chunks of cauliflower. Season generously with salt and pepper and serve.