This recipe is originally from the ‘Simply Nigella‘ series and I loved the way that it could be made into a light dinner or lunch, or as an accompaniment to Cous cous like I have done in my recipe. It’s such a great way to use cauliflower and chickpeas together! You can find Nigella’s fab recipe here.
I have used the same main ingredients as in the original recipe, but I rarely have that much spare parsley which gives a great colour contrast to this dish. So I have used steamed green beans to inject that fresh green hue running through it and for added nutrients. Instead of the usual Harissa paste, I have used Rose Harissa by Belazu which gives a gorgeous scent as well as flavour and the cauliflower and chickpeas absorb this flavour really well!
These are my adaptations to the original ingredients:
3 tbsp Rapeseed or Vegetable oil (I find these better than Olive oil for roasting veg)
- 1 tsp Nigella (Kalonji) seeds
2 tbsp Belazu rose harissa , to taste
100g steamed fine beans
A handful of chopped parsley (rather than a large bunch)
- 1 packet of Halloumi, grilled or roasted
How to make it:
I used the same method as Nigella except I added the steamed beans at the end and gave everything a good stir and I served this with Lemon cous cous . I also found I had to roast the cauliflower for a little longer, so it ended up being for 25 minutes for the initial roast instead of 15 minutes as stated in the original recipe.
The pomegranate seeds give a lovely sweet ‘zing’ to the dish which really balances out all the flavours. You’ll know what I mean when you taste it 🙂 I think these are integral to the dish and perhaps would be hard to replace.
I would love to know if you try out Nigella’s recipe and if you use any alternative ingredients! I’d love to get your feedback so please do comment in the box below.
Thank you, Suji x