The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tossed Harissa Cauliflower Salad
Step into summer with Mindful Chef x Tossed. Here, roasted cauliflower meets warm harissa and sticky maple. Add to a vibrant salad, starring crunchy roasted chickpeas, sweet onion and tangy pickled cucumber. A creamy tahini and lemon dressing brings everything together. Finish with ruby pomegranate seeds for the perfect crunch. It’s summer on a plate.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 midi cucumber (use half)
- 1 unwaxed lemon (use half)
- 1 tbsp tahini (use half) (Sesame)
- 1 handful of fresh coriander (use half)
- 2 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 40g mixed salad leaves (use half)
- 1 onion (use half)
- 1 pomegranate (use half)
- 1 cauliflower (use half)
- 2 tsp maple syrup (use half)
Nutritional Information
Calories: 529
Protein: 17g
Carbs: 42g
Fat: 32g
Ingredients
- 1 cauliflower
- 2 tsp maple syrup
- 230g chickpeas (Chickpeas, water, salt)
- 40g mixed salad leaves
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 1 tbsp tahini (Sesame)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 midi cucumber
- 1 onion
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 pomegranate
Nutritional Information
Calories: 529
Protein: 17g
Carbs: 42g
Fat: 32g
Tossed Harissa Cauliflower Salad
Step into summer with Mindful Chef x Tossed. Here, roasted cauliflower meets warm harissa and sticky maple. Add to a vibrant salad, starring crunchy roasted chickpeas, sweet onion and tangy pickled cucumber. A creamy tahini and lemon dressing brings everything together. Finish with ruby pomegranate seeds for the perfect crunch. It’s summer on a plate.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out 2 small bowls, a large mixing bowl, a sieve, a grater & a measuring jug
Make the harissa dressing
- Zest and halve the lemon
- In a small bowl, combine the harissa paste, maple syrup and lemon zest with a pinch of salt and 2 tsp oil
Time to roast
- Remove the leaves and cut the cauliflower into small florets. Drain and rinse the chickpeas. Cut half the onion into 4 wedges
- Place the cauliflower onto one side of the lined baking tray, sprinkle over the paprika & oregano blend, then cover with half the harissa dressing. Season with salt and pepper
- Place the chickpeas and onion wedges on the other side of the tray. Drizzle with 2 tsp oil and season with salt and pepper. Roast for 20 mins, until the cauliflower is cooked through and the chickpeas are crispy
Make the pickled onion
- Finely chop the coriander. Cut the cucumber into 1cm cubes. Halve the pomegranate and remove the seeds
- Thinly slice the remaining onion and place into the other small bowl, with the juice from half the lemon and a pinch of salt. Mix and leave to pickle
Assemble the salad
- When ready, toss the cauliflower in the remaining harissa dressing
- In the large bowl, combine the tahini, juice from the remaining lemon, coriander, 1 tbsp oil and 50ml water (25ml for 1 person). Season generously with salt and pepper
- Add the roasted veg, harissa cauliflower, cucumber and pickled onion to the tahini bowl, then toss to coat. Add the salad leaves and toss again to combine
Plate up
- Serve the salad into bowls. Garnish with the pomegranate seeds
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