Roasted Cauliflower, Pickled Chickpeas, Pistachio and Pomegranate Salad

1. Heat oven to 220C / 200C fan and put the cauliflower florets and leaves on a large flat baking tray, drizzle over the oil and za’atar and mix so they’re all coated. After 10 mins, take the crispy cauliflower leaves out and set aside. Continue to roast the florets for 15 – 20 mins more, tossing halfway. Leave to cool completely. 

2. Meanwhile make the pickled chickpeas. Add everything into a bowl, cover and leave to sit until the cauliflower is cooked and cooled and you’re ready to construct. 

3. To make the dressing whisk all the ingredients together, season to taste and add the additional honey if you’d prefer it sweeter. 

4. To serve, drain the chickpeas, saving the pickling liquid to reuse if you want, and put them into a large bowl. Add in the roasted cauliflower, Florette leaves, ¾ of the pomegranate and pistachios and half of the dressing. Toss together so everything is coated. Serve on a platter and top with the remaining pomegranate seeds, pistachios and an extra sprinkling of za’atar. Serve the remaining dressing of the side.