Nigella’s Cauliflower and Chickpea Salad with Pomegranate

One word to describe it: AMAZING. You have to use whole cumin seeds and cinnamon as specified. Please do not use ground cumin. It will not be the same. The chickpeas are also key to this recipe because they soak all the flavour and become a little crunchy. This has become a favourite in our house!!!!!

Nigella's Cauliflower and Chickpea Salad with Pomegranate

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.

myfavouritepastime.com 

Step By Step Photos

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 and roast for 15 minutes.

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. Add to the chickpeas in the oven, after 15 minutes and continue roasting another 15 minutes, or until cauliflower is tender.

Remove from the oven and season with salt and pepper then serve and  garnish with pomegranate seeds.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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