Roasted cauliflower with harissa and pomegranate
Prep time: 45 minServes: 4
Pairs with
The heat of harissa and tartness of pomegranate are balanced by a fruit-forward, medium-bodied red.
Ingredients
- 1 large cauliflower head
- 3 tbsp harissa
- 3 tbsp olive oil
- 1 tin chickpeas (drained)
- 100 g pomegranate seeds
- 200 g couscous
- Juice of 1 lemon
- Fresh mint
- Salt
Method
- 1Preheat oven to 220°C. Cut cauliflower into thick steaks. Mix harissa and olive oil, brush cauliflower. Roast 25 min, flip halfway. Roast chickpeas with oil and salt 15 min. Cook couscous with lemon. Place cauliflower on couscous, top with chickpeas, pomegranate and mint.