Harissa Roasted Cauliflower and Chickpeas with Cucumber Yogurt

Ingredients

• 1 small head cauliflower, chopped into 1–2” florets (about 6 cups chopped)
• 1 ½ cups chickpeas (home cooked or BPA-free canned, drained)
• 1 tbsp avocado oil (optional)
• 2 tbsp harissa spice blend
• 2 pinches salt (optional, +1 pinch if desired)
• 1 cup plant-based yogurt (unsweetened and unflavored)
• 1 cup cucumber, peeled, grated, water squeezed out (see Chef’s Notes)
• 1 tbsp onion, grated
• ¼ cup cilantro (optional) chopped
• 2 tsp apple cider vinegar
• 1 tsp ground cumin
• ¼ tsp salt (optional)
• ¼ tsp pepper (optional)
• 1 batch Pickled Red Onion (link in directions)
• 1 batch Bulgur Pilaf, link in directions (approximately 3 cups)
• ¼ cup parsley (minced)
• 4 lemon wedges