Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce | www.floatingkitchen.net

Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce

This post was originally published here on May 18, 2014. It’s a favorite dish of mine (and it works for almost any time of year!), so I thought it was time to update the photographs and text. I hope you try it out!

In blogging years, this recipe feels ancient.

It first appeared here on Floating Kitchen waaaaay back in 2014. Which was before I had acquired my first “real” camera. Before I had developed any sort of legitimate food styling skills. And before I knew how to market myself and this website.

So, what does all that mean? Well, it means that you’ve likely missed out on this recipe for the past four years. Because the original photographs were scary (they certainly were NOT Pinterest worthy!). And I probably didn’t even bother to share the link to the blog post on social media. I really had no clue which end was up.

Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce | www.floatingkitchen.net

But, damn, this Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce is SO FREAKING GOOD! And I make it ALL THE TIME. It’s a staple in my house year-round. So I thought it was about time to give it a much deserved makeover. And maybe that would help to entice some of you to make it as well.

If you need a quick and easy vegan, gluten-free lunch or dinner, this flavorful bowl of harissa-spiced chickpeas and cauliflower is where it’s at. It’s a one-pan and done kind of meal. It’s got a little heat from the chiles, a little creamy-ness from the coconut sauce and a little cool-down from the fresh mint. It’s a nicely balanced bowl that can stand all on it’s own. Or you can pile it on top of some mixed greens for added bulk.

Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce | www.floatingkitchen.net

Sometimes I like to make my own harissa paste. And I’ve got a recipe for that here, if you’re interested (another old recipe, so avert your eyes at the photographs!). But in a pinch, store-bought harissa paste is great and is now widely available at most grocery stores.



Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce

Harissa Roasted Cauliflower and Chickpeas with Coconut Sauce

At a Glance:
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


For the Roasted Cauliflower and Chickpeas:

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 cups cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. cumin seeds
  • 1 - 2 tablespoons harissa paste
  • 1 1/2 tablespoons fresh mint, roughly chopped

For the Coconut Sauce:

  • 1/2 cup full-fat coconut milk
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tsp. agave nectar
  • 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 chickpeas and cauliflower with the olive oil, salt, pepper and cumin seeds until well coated. Transfer the baking sheet to your pre-heated oven and roast for about 20 minutes, stirring once halfway through the cooking time.
  2. Remove the baking sheet from your oven and add the harissa paste, tossing gently until everything is evenly coated. Start with 1 tablespoon of the harissa paste, adding more if you prefer something more spicy. Set aside.
  3. To make the coconut sauce, whisk together all of the ingredients until well combined.
  4. To serve, drizzle the coconut sauce over the warm harissa-coated cauliflower and chickpeas. Top with fresh mint. Enjoy immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.



14 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!

  4. I LOVE harissa! Such a great way to use it 🙂

  5. Oh my YUM, Liz! You know I’m loving this and that spice is a pantry staple here too! What a fabulous flavor combination with two of my go two veggies! I love your updated photos too. It’s fun to see how far we’ve come in this blogging world and what we’ve learned. Just imagine the years to come! Thank you for resharing! I love it!

  6. I’m guessing I would love, love to eat this. Harissa + cauliflower are fantastic together!

    • Agreed! Such a good combo! Roasted cauliflower seems like one of those magical veggies that’s always good! 🙂

  7. This looks amazing!! Have you tried eating this cold? I’m wondering if the flavor profile would change much if we cooled it down before eating it

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