This is a great meal in it’s own right, or as a veggie side if you are entertaining friend and family.
Tip: Cool, cover and refrigerate leftovers within 2 hours. They will keep in fridge for up to 2 days. This dish is delicious when cold, making it a perfect on-the-go lunch.
Preheat the oven to 220C/200C Fan.
Toast the mustard and cumin seeds in a dry pan over a medium heat stirring constantly with a wooden spoon for approximately 30 seconds, or until fragrant.
Transfer to a large saucepan with the oil, tomatoes, curry leaves and remaining spices and cook for another 5 minutes over a medium heat.
Add about 200ml water to the saucepan, bring to a simmer over a low heat, cover and leave for 10 minutes. Add the cauliflower to the pan and cook for 7 minutes, until the cauliflower has begun to soften.
Add the cauliflower mixture to an oven dish along with the chickpeas, toss to combine and put in the oven for 7 minutes, or until the cauliflower has begun to soften.
Remove from the oven and season with freshly ground black pepper.
Add half of the pomegranate seeds and toss to combine.
Divide between 2 bowls. Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
Scatter with the remaining pomegranate seeds and crumbled feta cheese to serve.
By The Healthy Employee
