The hero of this warm salad is harissa, a spicy and aromatic North African condiment that adds tanginess and warmth to dishes. Cauliflower and chickpeas are seasoned with caraway, then roasted together until caramelized and browned. Then, onions are sautéed with harissa paste, kale, then the roasted vegetables. It's so simple, but so good.

Warm Cauliflower, Chickpea, Kale, and Harissa Salad [Vegan, Gluten-Free]

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Ingredients

For the Cauliflower and Chickpeas:

  • 1 head of cauliflower, cut into florets
  • 2 cups cooked chickpeas or 1 16-ounce can chickpeas, drained
  • 1 teaspoon caraway seeds
  • 2 tablespoons olive oil
  • Kosher salt, to taste

For the Harissa and Kale:

  • 2 tablespoons olive oil
  • 1 teaspoon mustard seed
  • 1 red onion, sliced
  • 2-3 tablespoons harissa paste
  • 1 bunch of kale, stemmed and chopped roughly
  • Sea salt and freshly ground pepper, to taste
  • Splash of lemon (optional)
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Preparation

To Make the Cauliflower and Chickpeas:

  1. Preheat oven to 400°F. and line a large rimmed baking sheet with parchment paper or foil (oil lightly if using foil).
  2. In a large bowl, toss cauliflower and chickpeas with caraway seeds, olive oil, and salt.
  3. Spread cauliflower and chickpea in a single layer on baking sheet.
  4. Roast in oven for 20-25 minutes until cauliflower is tender and browned.

To Make the Harissa and Kale:

  1. While the cauliflower and chickpeas roasts, heat olive oil over medium heat in a large saucepan or skillet.
  2. Stir in mustard seeds and cook for about a minute until seeds start popping.
  3. Add onions and saute, stirring often for about 2 minutes until they soften and become fragrant.
  4. Stir in harissa paste let mixture cook for another minute or so.
  5. Add kale, stir occasionally until kale starts to wilt.
  6. Add in roasted cauliflower and chickpea, toss gently to mix and let cook for 1-2 minutes over low heat.
  7. Taste and season with salt and pepper as desired.
  8. Serve warm with a squeeze of lemon.
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