Ingredients
Method
1.Preheat oven to 200°C. In a mixing bowl, toss the cauliflower and chickpeas in the spices and olive oil until well coated.
2.Tip into a greased oven-proof dish, then bake for 20 minutes until the cauliflower florets are beginning to colour.
3.Add the pine nuts and pomegranate molasses to the mixture, toss to combine and continue cooking for a further 5 minutes until the cauliflower has browned and the chickpeas are gorgeously crunchy and chewy.
4.Scatter with the parsley and serve warm.