This is one of my favourite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is: the tomatoes almost ooze into a dressing in the oven, and the cauliflower softens, but not soggily. And this is also very, very good cold, so if you have some left over, it makes a fabulous packed lunch, or provides instant gratification on those days you have to eat fridgeside, with your coat still on, you’re so hungry.

1 small head cauliflower

3 tablespoons regular olive oil

1/2 teaspoon ground cinnamon

2 teaspoons cumin seeds

250 grams home-cooked chickpeas (or drained weight from 400g/14oz can or jar)

2 tablespoons harissa paste (according to taste and the heat of the harissa)

4 smallish ripe vine tomatoes (approx. 150g/6oz total)

1 teaspoon sea salt flakes (or to taste)

4 tablespoons pomegranate seeds

large bunch fresh flatleaf parsley (approx.100g/2 1/2 cups)

Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven tray (I mostly use a disposable foil baking tray measuring 30 x 20cm/12 x 8 inches) and place 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 add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, quickly tip the chickpeas and tomatoes over the cauliflower, 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, then (and this isn’t the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.