Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds

Name: Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds
Cuisine: Moroccan, African
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)

Instructions

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. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is: the tomatoes almost ooze into a dressing in the oven, and the cauliflower softens, but not soggily. And this is also very, very good cold, so if you have some left over, it makes a fabulous packed lunch, or provides instant gratification on those days you have to eat fridgeside, with your coat still on, you’re so hungry.

Updated at: Thu, 12 Jun 2025 12:28:06 GMT