Roasted Cauliflower, Chickpeas & Harissa

Roasted Cauliflower, Chickpea & Harissa

1 1 head cauliflower, separated into bite-sized florets
2 Virgin coconut oil
3 Himalayan salt
4 1 tsp whole cumin seeds
5 1 tin organic chickpeas, drained
6 1 small red onion finely chopped
7 2 – 3 tsp harissa paste
8 Fresh parsley and coriander
9 Juice of ½ a lemon

1 Pre heat the oven to 180 degrees.
2 Spread the cauliflower out on a baking tray greased with virgin coconut oil. Sprinkle cauliflower with ½ teaspoon Himalayan salt and the cumin seeds. Roast for 20 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
3 Meanwhile, heat a little coconut oil in a frying pan and sauté the onion. Cover the pan and cook over medium-low heat until the onions are very soft. Stir in the harissa along with 1 tablespoon water.
4 Remove cauliflower and chickpeas from the oven add parsley and coriander. Squeeze the lemon over and toss together with the onion mixture.
5 Transfer to a serving bowl, delicious hot or cold.