Roasted, spicy cauliflower and chickpea salad with pomegranate seeds — Fresh Connection

Ingredients

• 3 tbsp regular olive oil
• ½ tsp ground cinnamon
• 2 tsp cumin seeds
• 1 small head cauliflower, trimmed and divided into small florets
• 250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
• 1–2 tbsp harissa, to taste
• 4 small ripe vine tomatoes (approximately 150g/5½oz), quartered
• 1 tsp sea salt flakes, or to taste
• 3–4 tbsp pomegranate seeds
• large bunch (approximately 100g/3½oz) flat leaf parsley
• feta (optional)