Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds
by Nigella. Featured in SIMPLY NIGELLAIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 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)
- 1 small head cauliflower
- 3 tablespoons regular olive oil
- ½ teaspoon ground cinnamon
- 2 teaspoons cumin seeds
- 1½ cups home-cooked garbanzo beans (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 kosher salt (or to taste)
- 4 tablespoons pomegranate seeds
- large bunch fresh italian parsley (approx.100g/2 1/2 cups)
Method
- Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven tray (I mostly use a disposable foil baking tray measuring 30 x 20cm/12 x 8 inches) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
- Add the chickpeas to this bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, quickly tip the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender.
- When it’s ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn’t the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves — without chopping them — between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.
- Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven tray (I mostly use a disposable foil baking tray measuring 30 x 20cm/12 x 8 inches) and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
- Add the garbanzo beans to this bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, quickly tip the garbanzo beans and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender.
- When it’s ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn’t the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves — without chopping them — between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.
Additional Information
STORE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in fridge for up to 2 days. Serve cold.
STORE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in fridge for up to 2 days. Serve cold.
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Show more commentsI have made this with broccoli florets as I don’t like cauliflower. Delicious
This is a favourite with our family! Thanks from us in Täby/Sweden!
This is, quite simply, the best salad I've ever had. Easy to make, healthy, nutritious, and absolutely delicious! Thank you, Nigella.
Enjoyed this and will make it again. Substituted a squeeze of lemon for the pomegranate garnish.
Made this for an easy lunch. Wow, easy and great! I’ll be making this again soon!
Made this as a side dish for a swordfish and salmon dinner. It was awesome! Nigella you rock!
What a treat, such a delicious meal. Girlparty with this and the apple crumble pie for dessert was a huge success. The aftertaste of the cauliflower dish was heavenly. Then she said that it was the best dessert that she had ever had. Thank you Nigella, love to you and your family.
My first time roasting cauliflower and I loved it! I also added diced sweet potato with the cauliflower to make more of a meal. I served it with chinese 5 spice, ginger and soy salmon. DELICIOUS!
Great recipe for weeknights. Lawson rightly omits salt in the spice and oil mix that goes in the cauliflower because salt will draw moisture out of the cauliflower and make it steam rather than brown. Important to keep that in mind.
This was fabulous! I just had last night's leftovers wrapped in warm pita with some Greek yoghurt and rocket.
Delicious...love love love x
Love this recipe. When the cauliflowers didn’t look brilliant in the supermarket I used a head of broccoli instead. I now always use it..yum