If you want to celebrate the versatility, nutritiousness, and tastiness of vegetables, this dish is for you, Chef! A bed of millet is topped with a mouthwatering medley of cauliflower, chickpeas & onions coated in a Pesto Princess Harissa Paste oil. Creamy avo pieces and a creative tahini dressing with lemon & garlic complete the meal.
Roasted Harissa Cauliflower Bowl
Roasted Harissa Cauliflower Bowl
with a roasted garlic, tahini & lemon dressing
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Avocado
- Avocados
- Cauliflower Florets
- Chickpeas
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Millet
- Mixed Herbs
- Onion
- Onions
- Pesto Princess Harissa Paste
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
COOK THE CAULI
Preheat the oven to 200°C. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
MMM Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs. Set aside. In a bowl, toss the drained Chickpeas and the onion wedges with a drizzle of oil and seasoning. In a separate bowl, combine the harissa with a drizzle of oil. Set both aside.
Veggie MEDLEY
Once the cauli reaches the halfway mark, scatter over the dressed Chickpeas & onions. Drizzle it all with the harissa oil. Add the whole, unpeeled garlic clove to the tray and return to the oven for the remaining time.
Tahini DRESSING
Once the roast is done, squeeze out the flesh from the roasted garlic clove and discard the skin. Roughly chop the flesh and place in a small bowl. Mix through the Tahini, ½ the lemon juice, ½ the chopped herbs, a drizzle of oil, and seasoning. Loosen with a splash of water if too thick. Set aside.
I’LL HAVE SOME AVO
Halve the Avocado and set aside the 1 half for another meal. Peel off the avocado skin of the remaining half. Roughly chop, drizzle with the remaining lemon juice (to taste), and set aside.
REVEAL THE MEAL
Make a bed of the Millet and top with the roasted veg. Scatter over the fresh avo chunks and drizzle with the garlic, lemon & tahini dressing. Garnish with the remaining herbs. Excellent work, Chef!
COOK THE CAULI
Preheat the oven to 200°C. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
MMM Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs. Set aside. In a bowl, toss the drained Chickpeas and the onion wedges with a drizzle of oil and seasoning. In a separate bowl, combine the harissa with a drizzle of oil. Set both aside.
Veggie MEDLEY
Once the cauli reaches the halfway mark, scatter over the dressed Chickpeas & onions. Drizzle it all with the harissa oil. Add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
Tahini DRESSING
Once the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and place in a small bowl. Mix through the Tahini, ½ the lemon juice, ½ the chopped herbs, a drizzle of oil, and seasoning. Loosen with a splash of water if too thick. Set aside.
I’LL HAVE SOME AVO
Halve the Avocado and remove the pip. Peel off the avocado skin. Roughly chop, drizzle with the remaining lemon juice (to taste), and set aside.
REVEAL THE MEAL
Make a bed of the Millet and top with the roasted veg. Scatter over the fresh avo chunks and drizzle with the garlic, lemon & tahini dressing. Garnish with the remaining herbs. Excellent work, Chef!
COOK THE CAULI
Preheat the oven to 200°C. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
MMM Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs. Set aside. In a bowl, toss the drained Chickpeas and the onion wedges with a drizzle of oil and seasoning. In a separate bowl, combine the harissa with a drizzle of oil. Set both aside.
Veggie MEDLEY
Once the cauli reaches the halfway mark, scatter over the dressed Chickpeas & onions. Drizzle it all with the harissa oil. Add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
Tahini DRESSING
Once the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and place in a small bowl. Mix through the Tahini, ½ the lemon juice, ½ the chopped herbs, a drizzle of oil, and seasoning. Loosen with a splash of water if too thick. Set aside.
I’LL HAVE SOME AVO
Halve the Avocados and set aside 1 of the halves for another meal. Peel off the avocado skin of the remaining halves. Roughly chop, drizzle with the remaining lemon juice (to taste), and set aside.
REVEAL THE MEAL
Make a bed of the Millet and top with the roasted veg. Scatter over the fresh avo chunks and drizzle with the garlic, lemon & tahini dressing. Garnish with the remaining herbs. Excellent work, Chef!
COOK THE CAULI
Preheat the oven to 200°C. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
MMM Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs. Set aside. In a bowl, toss the drained Chickpeas and the onion wedges with a drizzle of oil and seasoning. In a separate bowl, combine the harissa with a drizzle of oil. Set both aside.
Veggie MEDLEY
Once the cauli reaches the halfway mark, scatter over the dressed Chickpeas & onions. Drizzle it all with the harissa oil. Add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time.
Tahini DRESSING
Once the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and place in a small bowl. Mix through the Tahini, ½ the lemon juice, ½ the chopped herbs, a drizzle of oil, and seasoning. Loosen with a splash of water if too thick. Set aside.
I’LL HAVE SOME AVO
Halve the Avocados and remove the pips. Peel off the avocado skin. Roughly chop, drizzle with the remaining lemon juice (to taste), and set aside.
REVEAL THE MEAL
Make a bed of the Millet and top with the roasted veg. Scatter over the fresh avo chunks and drizzle with the garlic, lemon & tahini dressing. Garnish with the remaining herbs. Excellent work, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Harissa Cauliflower Bowl?
The preparation time for Roasted Harissa Cauliflower Bowl with a roasted garlic, tahini & lemon dressing is between 30 and 45 minutes.
What is the total time required to make Roasted Harissa Cauliflower Bowl with a roasted garlic, tahini & lemon dressing?
The total time required to make Roasted Harissa Cauliflower Bowl with a roasted garlic, tahini & lemon dressing is between 35 and 50 minutes.
How many servings does Roasted Harissa Cauliflower Bowl provide?
4 servings
What are the main ingredients in Roasted Harissa Cauliflower Bowl?
Avocado, Avocados, Cauliflower Florets, Chickpeas, Garlic Clove, Garlic Cloves, Lemon Juice, Millet, Mixed Herbs, Onion, Onions, Pesto Princess Harissa Paste, Tahini
What is the nutritional information of Roasted Harissa Cauliflower Bowl?
Calories: 1003, Carbs: 114 grams, Fat: grams, Protein: 29.8 grams, Sugar: 13.1 grams, Salt: 521 grams
How do I prepare Roasted Harissa Cauliflower Bowl?
COOK THE CAULI: Preheat the oven to 200°C. Spread the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). PREP STEP: Rinse, pick, and roughly chop the mixed herbs. Set aside. In a bowl, toss the drained chickpeas and the onion wedges with a drizzle of oil and seasoning. In a separate bowl, combine the harissa with a drizzle of oil. Set both aside. VEGGIE MEDLEY: Once the cauli reaches the halfway mark, scatter over the dressed chickpeas & onions. Drizzle it all with the harissa oil. Add the whole, unpeeled garlic cloves to the tray and return to the oven for the remaining time. TAHINI DRESSING: Once the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Roughly chop the flesh and place in a small bowl. Mix through the tahini, ½ the lemon juice, ½ the chopped herbs, a drizzle of oil, and seasoning. Loosen with a splash of water if too thick. Set aside. I’LL HAVE SOME AVO: Halve the avocado and remove the pip. Peel off the avocado skin. Roughly chop, drizzle with the remaining lemon juice (to taste), and set aside. REVEAL THE MEAL: Make a bed of the millet and top with the roasted veg. Scatter over the fresh avo chunks and drizzle with the garlic, lemon & tahini dressing. Garnish with the remaining herbs. Excellent work, Chef! MMM MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Roasted Harissa Cauliflower Bowl?
Avocado, Avocados, Cauliflower Florets, Chickpeas, Garlic Clove, Garlic Cloves, Lemon Juice, Millet, Mixed Herbs, Onion, Onions, Pesto Princess Harissa Paste, Tahini
How many calories does Roasted Harissa Cauliflower Bowl have?
1003 calories
How much fat content does Roasted Harissa Cauliflower Bowl have?
grams
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