Serves 6 as a side Ingredients: 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 Method: 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.