Roasted, spicy cauliflower and chickpea salad with pomegranate seeds
One thing you will learn about me is that l love cauliflower, especially roasted cauliflower. I prepared this easy salad pretty much as Nigella tells you to. I love it with the feta crumbled on top...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freshconnection.com.au.
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)
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