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
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.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tsp maple syrup
- 1 unwaxed lemon
- 2 x cauliflower
- 2 onion
- 80g mixed salad leaves
- 460g chickpeas (Chickpeas, water, salt)
- 4 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 cucumber
- 2 tbsp tahini (Sesame)
- 75g pomegranate seeds
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
Nutritional Information
Calories: 466
Protein: 15g
Carbs: 22g
Fat: 24g
Tossed Harissa Cauliflower
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 2 large baking trays with parchment paper
- Pull out 2 small bowls, a large mixing bowl, a sieve, a grater & a measuring jug
Make the harissa dressing
- Zest the lemon
- In a small bowl, combine the harissa paste, maple syrup and lemon zest with a pinch of salt and 1 tbsp oil
Time to roast
- Remove the leaves and cut the cauliflower into small florets. Drain and rinse the chickpeas. Cut 1 onion into 8 wedges
- Place the cauliflower onto a lined baking tray. Sprinkle over the smoked paprika and oregano, then cover with half the harissa dressing. Season with salt and pepper
- Place the chickpeas and onion wedges onto the other lined tray. Drizzle with 2 tsp oil and season with salt and pepper. Bake for 20 mins, until the cauliflower is cooked through and the chickpeas are crispy
Make the pickle
- Finely chop the coriander. Cut the cucumber into 1 cm cubes
- Thinly slice the other onion and place into the other small bowl with half the lemon juice 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, remaining lemon juice, the coriander, 1 tbsp oil and 50ml water. Season generously with salt and pepper
- Add the roasted veg, cucumber and pickled onion, 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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