Curried Cauliflower & Chickpea Salad With Mango Chutney Dressing

Preheat the oven to 190°C, fan setting.

Cut the cauliflower into small florets and roughly chop the leaves. Place the cauliflower florets and drained chickpeas onto a large baking tray.

Add the spices and a pinch of salt. Mix well to make sure everything is coated in the spices, before drizzling with olive oil. Mix again until everything is coated in the oil.

Cook for 20 minutes until the outside of the cauliflower is charred. After 20 minutes, mix through the pistachios and cauliflower leaves and cook again for 5 more minutes.

While the cauliflower is cooking, make the yoghurt dressing by mixing together all of the dressing ingredients until smooth.

Once the cauliflower is cooked, remove from the oven and mix through the pomegranate seeds, mint leaves, coriander and lime juice

Spoon into a large serving bowl and serve with the chutney yoghurt and some more coriander sprinkled on top.