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

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.