Spicy cauliflower and chickpea salad
Serves 2 heartily, or 1 with leftovers
- 1 small head cauliflower
- 3 x 15ml tablespoons regular olive oil
- ½ teaspoon ground cinnamon
- 2 teaspoons cumin seeds
- 250g home-cooked chickpeas or drained weight from a jar or can (400g) of chickpeas
- 1–2 x 15ml tablespoons harissa, to taste (and depending on the heat of the harissa)
- 4 smallish ripe vine tomatoes (approx. 150g total)
- 1 teaspoon sea salt flakes, or to taste
- 3–4 x 15ml tablespoons pomegranate seeds
large bunch (approx. 100g) flat-leaf parsley
- Preheat the oven to 220C /gas mark 7. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven tray (I mostly use a disposable foil baking tray measuring 30 x 20cm) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
- Add the chickpeas to this bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, quickly tip the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender.
- When it’s ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn’t the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.