# Harissa chickpea and cauliflower bowls 4 adult servings · US measures · nonketo · 12 min active per base batch · 35–40 min Harissa chickpeas and cauliflower with yogurt. Stir and swap pans once halfway through roasting. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Preheat oven to 425°F (bake); use two 18×13-inch half-sheet pans. Drain, rinse and thoroughly pat chickpeas dry; use cauliflower florets about 1 inch across and washed salad greens.
Use the specified Mina mild harissa and the full scaled strained-yogurt amount.
Keep ingredients in a single layer. For 6 or 8 servings, use extra pans or cook in batches.
480g Canned chickpeasdrained, rinsed, patted dry · Drained weight; canned yield varies. · About 2 × 15 oz (425 g) cans, assuming ~240 g drained per can; check actual yield.		Toss dried chickpeas and cauliflower thoroughly; spread uncrowded across two pans. Then: Roast on two half-sheet pans at 425°F about 22–25 min; stir once and swap racks halfway; cauliflower tender and browned, chickpeas soft inside.	Plate finished meal: divide all cold yogurt sauce equally among plates; add greens and roast, then hemp.
680g Cauliflower floretsabout 1 inch across
27g Olive oilas purchased · Mix with harissa.	Mix roasting dressing.
30g Mina mild harissajarred · Measured Mina mild harissa; half for roasting and half for yogurt. Hot concentrated pastes are not equivalent.
2g Ground cumin
2g Fine saltHalf for roasting and half for the yogurt sauce.
600g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.	During roasting, mix cold yogurt sauce in a separate bowl.
30g Mina mild harissajarred · Measured Mina mild harissa; half for roasting and half for yogurt. Hot concentrated pastes are not equivalent.
2g Fine saltHalf for roasting and half for the yogurt sauce.
30g Lemon juiceunsweetened
2g Garlic powderFor yogurt sauce.
to taste Black pepperTo taste in yogurt.
142g Salad greenswashed, ready to eat · Buy by scaled edible weight.
20g Hemp heartshulled · Use hulled hemp hearts in the measured portion.

## Ingredients - 480g Canned chickpeas — drained, rinsed, patted dry. Drained weight; canned yield varies. · About 2 × 15 oz (425 g) cans, assuming ~240 g drained per can; check actual yield. - 680g Cauliflower florets — about 1 inch across - 27g Olive oil — as purchased. Mix with harissa. - 60g Mina mild harissa — jarred. Measured Mina mild harissa; half for roasting and half for yogurt. Hot concentrated pastes are not equivalent. - 2g Ground cumin - 2g Garlic powder. For yogurt sauce. - 3g Fine salt. Half for roasting and half for the yogurt sauce. - to taste Black pepper. To taste in yogurt. - 600g Plain strained Greek yogurt — plain, strained. At least 9 g protein and no more than 4 g total carbs per 100 g. - 30g Lemon juice — unsweetened - 20g Hemp hearts — hulled. Use hulled hemp hearts in the measured portion. - 142g Salad greens — washed, ready to eat. Buy by scaled edible weight. ## Equipment - Oven at 425°F on bake - Two 18×13-inch half-sheet pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Heat the oven to 425°F. Mix oil, half the harissa, cumin and half the salt. Toss thoroughly dried chickpeas and cauliflower with it. Spread across two half-sheet pans without crowding. 2. **Cook.** Roast for about 22–25 minutes, stirring once and swapping racks halfway, until cauliflower is tender and browned. Chickpeas should still be soft inside. 3. **Finish.** During roasting, mix yogurt with the remaining harissa and salt, lemon, garlic and pepper. Divide all the yogurt evenly among the selected number of plates, then add greens and roasted ingredients. Finish with hemp. This uses the specified mild harissa; hotter concentrated pastes do not inherit the same quantity or nutrition. ## Attention timeline - Preheat and load: 10–12 min. Dry rinsed chickpeas; toss with cauliflower, oil, half the mild harissa, cumin and half the salt; spread over two pans. - Roast: 22–25 min. Stir once and swap racks halfway. Mix yogurt with remaining mild harissa/salt, lemon, garlic and pepper during cooking. - Assemble: 2 min. Divide the full scaled yogurt amount equally among plates; add greens, roast, and hemp. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Cumin-roasted cauliflower and soft-centered chickpeas meet a cold lemon-harissa yogurt sauce. Splitting the mild harissa between roast and sauce keeps some pepper flavor out of the oven; a little salt seasons the full yogurt portion. - The full scaled strained-yogurt amount is required for the stated protein per adult. - Chickpeas should remain soft inside. - Pat chickpeas dry with a clean towel before seasoning; wet surfaces steam instead of browning. The doubled mild-harissa dose is a design improvement that still needs tasting. ## Nutrition per serving Calories: 426 kcal; protein: 28.8 g; total carbs: 45.4 g; fiber: 12.0 g; net carbs: 33.4 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Ordinary yogurt or omitted yogurt changes protein and calories. - Mina mild harissa label underlies nutrition; concentrated alternatives need a new calculation. - Check harissa and yogurt labels for additional allergens. This data is not an allergy guarantee. - For six/eight servings preserve the original single-layer spacing with extra pans or base-size batches. Original cook times apply to the original four-serving batch; more pans or rounds can extend total time. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [Mina mild harissa](https://mina.co/products/mina-harissa-mild) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/harissa-chickpea-and-cauliflower-bowls/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.