Harissa cauliflower & chickpea traybake

This dish is perfect for bulk cooking and saving time at home. The cauliflower and chickpeas can be stored in an airtight container in the fridge for up to 3 days, simply serve with your choice of plant-based protein, fish or meat for a tasty, quick dinner. Particularly rich in herbs and spices, all of which contain polyphenols (antioxidants), fostering a healthy microbiome.

This dish is a source of fibre and protein, low in saturated fat, sugar and salt.

Serves: 4


  1. 1 Lemon (~40ml juice), squeezed

  2. Cauliflower (x1 medium) 500g

  3. Chickpeas (x1 can, drained) 230g

  4. White onion (x2 medium) 300g

  5. Ground cumin (x1 tbsp) ~6g

  6. Smoked paprika (x1 tbsp) ~7g

  7. Harissa paste (x4 tbsp) 70g

  8. Water 100ml

  9. Olive oil (4 tbsp) 50g


  1. Cut up the cauliflower into florets and spread evenly on a large, flat baking tray.

  2. Drizzle with olive oil, cumin and smoked paprika. Massage with hands to make sure it all spreads out evenly.

  3. Roast for ~20min on 200C with fan.

  4. In the meantime, cut up the onions into thin rings & rinse the chickpeas until no foam is visible.

  5. Add the onion and chickpeas alongside the roast cauliflower, squeeze lemon juice and drizzle more olive oil to make sure ingredients are not dry. 

  6. Mix the harissa with a splash of water until even and spread all over the ingredients on the tray. Give it a little shake and roast for another 15min on 200C with fan. Change oven setting to grill, no fan 220 for additional 5min.

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