Ingredients

• 3 tbsp regular olive oil
• ½ tsp ground cinnamon
• 2 tsp cumin seeds
• 1 small head cauliflower
• trimmed and divided into small florets
• 250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
• 1–2 tbsp harissa
• to taste
• 4 small ripe vine tomatoes (approximately 150g/5½oz)
• quartered
• 1 tsp sea salt flakes
• or to taste
• 3–4 tbsp pomegranate seeds
• large bunch (approximately 100g/3½oz) flatleaf parsley

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Pour the oil into a large bowl
• add the cinnamon and cumin seeds
• and stir. Tip in the cauliflower and toss to coat. Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using.
• Add the chickpeas to the bowl
• and add the harissa
• tasting it first to see if you want both tablespoonfuls. Toss to coat. Add the tomatoes to the bowl
• and stir to mix.
• Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine and return to the oven for 15 minutes
• or until the cauliflower is tender.
• Remove from the oven and sprinkle the salt over the vegetables
• add half of the pomegranate seeds and toss to combine. Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds and serve.