Ingredients

Steps

• Preheat the oven to 220°C.
• Mix olive oil, cinnamon, and cumin seeds in a large bowl.
• Toss the cauliflower florets in the spiced oil until coated.
• Place cauliflower on a baking tray and roast for 15 minutes.
• In the same bowl, coat the chickpeas and quartered tomatoes with harissa.
• Add chickpea and tomato mixture to the tray with the cauliflower.
• Roast for another 15 minutes until the cauliflower is tender.
• Toss the vegetables with salt and half the pomegranate seeds.
• Divide into bowls and toss with fresh parsley leaves and remaining seeds.