My friend Simon made this Turkish inspired vegan dish for a Eurovision party, and I thought it was amazing. It can be served warm, but it great at  room temperature and makes a fantastic lunch for the next day (assuming there’s any left over). You’ll need a large baking tray approximately  28 x 30 cm. The cauliflower trimmings can be frozen to make soup.

1 small head cauliflower. Trim the cauliflower and divide into small florets.

4 tbsp regular olive oil

½ teasp ground cinnamon

1 teasp fennel seeds, lightly crushed

1 teasp dried lemon powder (optional)

250 grams cooked chickpeas (or drained weight from 400g can)

1-2 tbsp harissa paste (according to taste and the heat of the harissa)

12 cherry tomatoes halved (approx. 150g total)

2 teaspoons Maldon sea salt flakes (or to taste)

1-2 tbsp pomegranate molasses

Seeds and juice  from one pomegranate

50g of fresh flatleaf or curly parsley lightly chopped

• Preheat the oven to 200°C. Pour the 3 tablespoons of the oil into a large bowl, add the cinnamon, fennel seeds and dried lemon (if using) and stir to help the spices disperse. Add  the cauliflower florets and toss to coat. Pour the contents of the bowl into a large baking tray and roast 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 the harissa, tasting it first to see if you want both tablespoonfuls, and toss to coat (2 might  make it quite fiery). Add the tomatoes and stir well. When the cauliflower has had 15 minutes in the oven, remove the tray, tip the chickpeas and tomatoes over the cauliflower along with a further tablespoon of oil, 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, along with 1 tablespoon of pomegranate molasses. Check for flavour – it should be in the background – and then toss to combine with half of the pomegranate seeds. Scatter over the parsley leaves and toss to mix. Finally scatter with the remaining pomegranate seeds.