Preparation time: 15 minutes; Cooking time: 25-30 minutes; Serves: 4 as a side

Ingredients

• 1 small head cauliflower, separated into small florets
• 3 tablespoons extra virgin olive oil 
• ½ teaspoon ground cinnamon
• 2 teaspoon cumin seeds
• 1 x 540ml (19 fl. oz) can chickpeas, drained  (2 cups chickpeas)
• 1-2 tablespoons harissa 
• 150g (6oz) medium tomatoes, quartered (2 tomatoes)
• 1 teaspoon kosher salt or to taste
• 3-4 tablespoons pomegranate seeds
• 2½ cups parsley or lettuce or spinach or other green

Instructions

1. Preheat the oven to 425ºF (220ºC) ten minutes before using.
2. Pour the oil into a large bowl, add the cinnamon and cumin seeds and stir to combine. Add the cauliflower and toss to coat. Pour the contents into a roasting pan (13 x 9-inch/35 x 24cm)) and roast for 15 minutes.
3. Meanwhile, add the chickpeas to the large bowl you used (don’t wash it). Add harissa to suit your palate and toss to combine. Add the tomatoes, and toss, again.
4. Remove the cauliflower from the oven after 15 minutes, and add the chickpeas and tomatoes and toss to combine, then return the roasting pan to the oven and continue roasting another 15 minutes, or until cauliflower is tender.
5. Remove from the oven and season with salt and then toss in ½ the pomegranate then. Garnish with the rest of the pomegranate and serve on a bed of parsley or other green vegetable.
6. I used homemade Harissa spice from here.

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