This recipe is an incredibly simple make for a winters evening. Invoking spicy moroccan vibes and clean, tasty flavours. You really can't go wrong whipping this up in your kitchen following a busy day at work. Taken from the December issue of Red Magazine and a recipe by Nigella Lawson, tucking in to this is guaranteed to warm you up on the upcoming cold winter nights!
You may remember me mentioning a few months back that I was the lucky recipient of a years subscription to Red after joining the magazine.co.uk blogger network. I've been loving having a read through the monthly issues and taking all sorts of lifestyle inspiration from fashion to food and everything else in between. Recently I completed my first post for The Hub about strong female role models and how they inspire and inform us throughout our lives, if you missed it and are intrigued then take a look here: The Female Role Models That Changed My Life. I'd love to hear your thoughts on the women who have motivated you along the way.
Today though, and back to the post in hand with this delicious recipe that I wanted to share to inspire your winter eating. This really is so easy to make. I have ever so slightly adapted it by adding a little harissa spiced chicken and substituting a little spinach as I didn't have enough flat leaf parsley. It worked perfectly well so without further ado here's what you'll need if you want to make this delightful dinner for yourself.
WARM SPICED CAULIFLOWER AND CHICKPEA SALAD WITH POMEGRANATE SEEDS
YOU WILL NEED
1 small cauliflower head, 3 tbsp olive oil, 1/2 tsp ground cinnamon, 2 tsp cumin seeds, 1x400g tin chickpeas drained and rinsed, 1-2 tbsp harissa to taste, 4 smallish vine tomatoes, 3-4 tbsp pomegranate seeds, 100g flat-leaf parsley to serve (I used a little spinach as well), sea salt.
Heat the oven to 220C/gas mark 7. Trim the cauliflower and cut into small florets. Pour the oil into a large bowl, add the cinnamon and cumin, stir to help the spices disperse. Tip in the cauliflower florets and toss to coat. Pour onto a small oven tray and roast for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
Tip the chickpeas into the empty bowl, add the harissa, tasting it first for heat, to see if you want to use both tablespoonfuls. Toss to coat. Quarter the tomatoes, add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, tip in the chickpeas and tomatoes, combine and return to the oven for a further 15 minutes, until the cauliflower is tender.
When the cauliflower is ready, remove from the oven and sprinkle the salt over the vegetables, then combine with half the pomegranate seeds, before dividing between two bowls. Divide the parsley leaves between the two bowls and mix. Scatter with the remaining pomegranate seeds and serve.
I served mine with 4 small chicken thighs coated in a little harissa paste, seasoned with sea salt and black pepper and baked in the over until tender. Highly recommended!
Happy cooking and if you make this recipe let me know. Would love to hear what you think.
You can learn more about the magazine.co.uk blogger network in this post: A Much Needed Break From My Screen.
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