Roasted Cauliflower, Pickled Chickpeas, Pistachio and Pomegranate Salad | Florette Salad | Crafted b

Ingredients

• 1 medium cauliflower head, chopped into medium florets and leaves saved
• 1 tbsp olive oil
• 1 tbsp za’atar + extra to serve
• 1 x 140g Florette Classic Crispy
• 100g pistachios, finely chopped
• 100g pomegranate seeds
• 1 x 400g tin chickpeas
• 75ml boiling water
• 75ml apple cider vinegar
• 2 tbsp caster sugar
• 1 tbsp flaky sea salt
• 2 tbsp pomegranate molasses
• 2 tbsp pickling liquid from chickpeas
• 60ml extra virgin olive oil
• 1 tbsp honey (optional)