- 50g butter , softened at room temperature
- 2 tsp chilli flakes
- ½ tsp sumac
- ½ tsp allspice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cauliflower (about 1kg)
- 2 x 400g cans chickpeas , drained and rinsed
- small pack flat-leaf parsley , chopped
- small pack mint , chopped
- small pack coriander , chopped
- 1 red onion , very finely chopped
- 200g cherry tomatoes on the vine
- 50g pine nuts , toasted
- pomegranate molasses , for drizzling
For the feta dressing
- STEP 1
In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
- STEP 2
Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
- STEP 3
Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
- STEP 4
Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
- STEP 5
Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
- STEP 6
Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.