Roast cauliflower salad

Ingredients

• For the salad:
• 1 medium cauliflower, broken into florets
• 1 x 400g can chickpeas, drained
• Spray oil
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 200g baby spinach
• 100g pomegranate seeds
• Fresh parsley, roughly chopped
• For the dressing:
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 1 clove garlic, minced
• ½ teaspoon clear honey
• ¼–1 tablespoon Dijon mustard, to taste
• Freshly ground black pepper