- 1 cauliflower
- 1 large potato
- 250g cherry vine tomatoes
- 2 tsp ground cumin
- 2 tsp turmeric
- 1 pomegranate
- A handful of mint, leaves only
- A handful of flat leaf parsley
- 400g tin of black chickpeas
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Pull the leaves off the cauliflower and compost any tatty ones. Set the remaining leaves to one side. Chop the cauliflower into small florets, and the stalk to match. Scrub and chop the potato in to small bite-sized chunks (no need to peel it).
- 2.
Tumble the chopped veg into a roasting tin and add the cherry tomatoes and cauliflower leaves. Drizzle over 1 tbsp olive oil. Sprinkle over 2 tsp each ground cumin and turmeric, along with some salt and pepper. Toss together, then slide into the oven for 15 mins.
- 3.
While the cauliflower roasts, halve the pomegranate. Hold 1 half in the palm of your hand, cut-side down, over a bowl. Using a wooden spoon, bash the pomegranate and the seeds should tumble through your fingers into the bowl. Repeat with the remaining half. Pull any stubborn seeds out of the pith and add them to the bowl.
- 4.
Finely chop the mint leaves and parsley leaves and stalks. Add them to the bowl with the pomegranate and stir to mix. Set to one side.
- 5.
Drain and rinse the black chickpeas. When the cauliflower has cooked for 20 mins, remove the tin from the oven. Tip in the black chickpeas and drizzle over 1 tbsp red wine vinegar. Gently fold together and slide the tin back into the oven for 15 mins, till the cauliflower and potatoes are tender and the chickpeas have crisped up a little.
- 6.
Remove the tin from the oven and fold through most of the chopped herbs and pomegranate seeds. Divide the cauliflower and chickpea bake between 2 warm plates. Top with the remaining herbs and pomegranate seeds to serve.