Spiced Cauliflower and Chickpea with Maple Coconut Sauce

For the coconut sauce

• 400 ml coconut milk
• 1 lime leaf
• 6 fresh mint leaves, shredded
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)

for the salad

• 3 tbsp olive oil
• 1 tsp cinnamon
• 4 tsp cumin seeds
• 1 large head of cauliflower, cut into small florets
• 2 tbsp mild curry powder
• 500 g chickpeas
• 4 large tomatoes
• 5 tbsp pomegranate seeds
• 200 g rocket leaves
• large bunch of flat leaf parsley, chopped

coconut sauce

1. Mix coconut milk, maple syrup, and lime leaf in a pan and bring to a boil.
2. Reduce mixture by half to remove impurities as they rise to the top.
3. Stir in shredded mint leaves and a pinch of salt.

salad

1. Preheat oven to 200ºC or gas mark 7. In a bowl, pour olive oil, cinnamon, cumin seeds, curry powder, and cauliflower florets. Mix well to coat florets.
2. Place cauliflower on a baking tray and cook for 15 minutes.
3. Using the same mixing bowl, combine chickpeas and diced tomatoes. Add cooked cauliflower and mix together.
4. Place all contents on a baking tray and cook for a further 15 minutes.
5. Tip contents into serving bowl and drizzle with coconut sauce.
6. Dress with pomegranate seeds and flat leaf parsley.