1

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

2

While the oven heats, drain the chickpeas in a fine-mesh strainer, rinse under cold water, and pat them dry with paper towels.

3

Tip the chickpeas onto a large rimmed sheet pan, then halve any cauliflower florets bigger than a walnut and add them all to the pan.

4

Peel the red onion and cut it through the root into 8 wedges, adding them to the pan.

5

Dollop the harissa over the pan, drizzle with oil, sprinkle with cumin, salt, and pepper, and toss with your hands until evenly brick red.

6

Spread everything into a single layer with space between the pieces.

7

Rinse the quinoa in the strainer until the water runs clear, then combine with water and salt in a small pot over high heat.

8

Once the oven reaches 425 F, roast the pan for 12 minutes until the cauliflower edges start to brown and the onion softens.

9

Once the quinoa boils, cover, reduce heat to low, and simmer 15 minutes until the water is absorbed and the grains show little white tails.

10

While everything cooks, finely chop the parsley and mint leaves, mince the garlic, and halve the lemon, cutting one half into wedges.

11

Squeeze the uncut lemon half into a small bowl and whisk in the garlic and remaining oil until slightly thickened.

12

Pull out the pan, flip everything with a spatula, and roast 7 more minutes until the chickpeas turn crisp and the cauliflower chars at the tips.

13

Pull the quinoa off the heat once the water is absorbed and let it steam, covered, until the pan is done.

14

Scatter the almonds over the pan and roast 3 minutes until they turn golden and smell toasty.

15

Fluff the quinoa with a fork, then fold in the lemon-garlic dressing, parsley, and mint until evenly flecked green.

16

Divide the herbed quinoa between plates, pile the harissa chickpeas, cauliflower, onion, and almonds on top, and serve with the lemon wedges.

Sheet Pan Harissa Chickpeas & Cauliflower with Herbed Quinoa

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