Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds | Nigella's Recipes | Nigella Laws
This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
Keywords
- Vegetarian
- Middle Eastern Inspired
- Vegan
- Summer
- Dairy Free
- Egg Free
- Gluten Free
- Nut Free
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- 1 small head cauliflower
- 3 tablespoons regular olive oil
- ½ teaspoon ground cinnamon
- 2 teaspoons cumin seeds
- 250 grams home-cooked chickpeas (or drained weight from 400g/14oz can or jar)
- 2 tablespoons harissa paste (according to taste and the heat of the harissa)
- 4 smallish ripe vine tomatoes (approx. 150g/6oz total)
- 1 teaspoon Maldon sea salt flakes (or to taste)
- 4 tablespoons pomegranate seeds
- large bunch fresh flatleaf parsley (approx.100g/2 1/2 cups)
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