Spiced cauliflower and chickpea with a maple coconut sauce

For the coconut sauce

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

Other ingredients

• 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
• 500g chickpeas
• 4 large tomatoes
• 5 tbsp pomegranate seeds
• 200g rocket leaves
• Large bunch of flat leaf parsley, chopped

For the coconut sauce

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

For the salad

1. Preheat oven to 200ºc or gas mark 7 and in a bowl, pour olive oil, cinnamon, cumin seeds, curry powder and cauliflower florets and hand mix
2. Once florets are fully coated, place on a baking tray and cook for 15 minutes
3. Using the same mixing bowl, place chickpeas and diced tomatoes; add cooked cauliflower florets and mix
4. Place contents on 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