Spiced cauliflower with chickpeas, herbs & pine nuts

N/A

Ingredients

1 large head cauliflower , broken into florets (about 1kg in total)

2 garlic cloves , crushed

2 tsp each caraway and cumin seed

3 tbsp olive oil

400g can chickpea , drained and rinsed

100g pine nut

small bunch each parsley and dill , leaves torn

Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.

Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.