Cauliflower, Pomegranate & Pistachio Salad

Serves 6 as a side

1 large head cauliflower
3 tbsp. olive oil
1/2 tsp ground cinnamon
1 tsp ground cumin
1/2 red onion, sliced
Sea salt and ground black pepper
2 tbsp. pomegranate seeds
1 tbsp. pistachios, chopped
15g flat leaf parsley, chopped
15g fresh mint, chopped
Juice of 1/2 lemon

1. Preheat the oven to 200°C / 180°C fan. Trim the cauliflower and divide
into florets.
2. Pour the oil into a large bowl and add the cumin and cinnamon. Tip
in the prepared cauliflower and onion then toss to coat. Pour onto a baking
tray and roast for around 25 minutes until tender.
3. When ready, remove from the oven and season with salt and pepper. Mix
through the half the pomegranate seeds and pistachio nuts then leave to cool.
5. Spoon everything into a serving dish, scatter with the chopped fresh
herbs and remaining pomegranate seeds. Squeeze over the lemon juice
and serve.