Serves 4-6

Ingredients

1 small head cauliflower, cut into small florets
1 can (400g) chickpeas, drained, rinsed and patted dry
2 tbsp olive oil (1 tbsp for chickpeas, 1 tbsp for cauliflower)
½ tsp ground cumin
1½–2 cups hummus (enough to generously cover the base of your plate; homemade or Pippel)
½ cup pomegranate seeds
3 tbsp fresh parsley, roughly torn or chopped
1–2 tbsp pomegranate molasses (or your pomegranate dressing)
Sea salt

Method

1. Crisp the chickpeas
Heat 1 tbsp olive oil in a frying pan over medium–high heat. Add chickpeas and cook for 8–10 minutes, shaking the pan occasionally until golden and crispy. Season with salt.

2. Roast the cauliflower
Preheat oven to 200°C. Toss cauliflower florets with 1 tbsp olive oil, cumin, and a pinch of salt. Roast on a tray for 20–25 minutes until deeply golden on the edges.

3. Prepare the base
Spread 1½–2 cups of hummus over the base of a wide bowl or platter.

4. Build the dish
Top the hummus with the crispy chickpeas and roasted cauliflower.

5. Add freshness & colour
Scatter ½ cup pomegranate seeds and 3 tbsp parsley over the top.

6. Finish with sweetness
Drizzle with 1–2 tbsp pomegranate molasses or dressing.