Pour Olive Oil into a large bowl, add the Ground Cinnamon and Cumin seeds, and stir or whisk to help the spices disperse. Tip in Cauliflower and toss to coat. Pour the contents of the bowl into a small baking tray and roast in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.
Add the Drained Chickpeas to this bowl, and add the Harissa, then toss to coat. Add quartered Tomatoes to the bowl and stir to mix.
When the cauliflower has had its 15 minutes, remove the tray from the oven and quickly tip the chickpeas and tomatoes over the cauliflower. Toss to combine before returning to the oven for a further 15-20 minutes until the cauliflower is tender.
When ready, remove from the oven and serve over Parsley and Rocket leaves. Scatter Pomegranate seeds over salad if you are using them. Enjoy!