Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce

Earlier in the week I promised you some harissa-inspired recipes. And I would never go back on a promise. At least not a promise about food…..

Harissa can be used to spice up many different types of foods. But I particularly like it on roasted vegetables. And I think harissa is particularly well suited to be paired with vegetables that have a mild to slightly sweet flavor, like carrots, cauliflower and potatoes. Because that’s when all the wonderfully complex and bold flavors of the harissa can really shine.

In this dish, I tossed my homemade harissa paste with roasted cauliflower and chickpeas. Then I cooled things down with a very simple coconut sauce and some fresh mint. It’s really easy to prepare and I think it’s a great introduction to using harissa at home. And remember, once you make harissa it will last for up to a month in your refrigerator. So you can explore all the different and amazing ways to incorporate this flavorful condiment into your cooking routine.



Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce

Serves about 4

Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce


  • For the Roasted Cauliflower and Chickpeas
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cauliflower head, cut into bite sized florets
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. cumin seeds
  • 1 - 2 tablespoons harissa
  • 1 1/2 tablespoons fresh mint, roughly chopped

  • For the Coconut Sauce
  • 1/2 cup coconut milk (I recommend the full fat version)
  • 1/8 tsp. ground cumin
  • 1/8 tsp. ground coriander
  • Pinch of salt


  1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chickpeas with the olive oil, salt, pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the harissa and toss gently until everything is evenly coated. Start with 1 tablespoon of the harissa, adding more for your taste preferences (I used almost 2 tablespoons). Set aside.
  2. In a small bowl whisk together all of the ingredients for the coconut sauce.
  3. To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas. Sprinkle with the fresh mint. Serve immediately.
  4. Leftovers can be stored in an airtight container for 2-3 days.


1. For the sauce, you could use plain yogurt in place of the coconut milk.


6 comments on “Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce”

  1. Wow super delicious, even the non vegetarians loved that meal, with home made harissa.

    • That’s great to hear! It’s great flavors make this dish real crowd pleaser. Thanks for sharing!

  2. I do not know how to make homemade harissa. Can I get some help on this?

  3. How many carbs, protein, fat in each serving?

    • Hi Marylois, I don’t calculate the nutritional information for my recipes. But there are many free on-line calculators that you can use if you want to try it at home yourself. Thanks!

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