Spicy Harissa Roasted Broccoli and Asparagus with Cauliflower Puree
Ingredients
Cauliflower purée
- 1 small head of cauliflower
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- Salt & pepper
Vegetables and chickpeas
- 2 tsp good harissa paste
- 200g broccoli & asparagus
- 1 can of chickpeas
- 1 tbsp olive oil
- 1 tsp garlic salt
- Salt & pepper
Preparation
Preheat the oven to 190°C
Drain the chickpeas, dry them off, and remove any skins that come off. Drizzle with olive oil and sprinkle with garlic salt. Roast for 30 minutes, shaking the tray occasionally to ensure good crispiness
Cut the cauliflower into florets and steam until tender
Meanwhile, massage the harissa paste into the broccoli and asparagus and put them into a roasting tray. Roast for 10 minutes or until just tender
Put all the cauliflower purée ingredients into a blender and blitz until smooth
Layer the plate by starting with the purée, then adding the broccoli and asparagus, and sprinkling with chickpeas
