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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.

• 1 small head cauliflower
• 3 tablespoons regular olive oil
• 1/2 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 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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