Heat your oven to 200°C/400°F.

Cut your cauliflower into large wedges, keeping the stalk intact so they don't fall apart. Finely chop the cauliflower leaves.

Pop the cauliflower wedges on a baking tray along with a drained jar of chickpeas. Sprinkle on your cumin and smoked paprika. Drizzle on some olive oil and a pinch of salt, then rub it all in with your hands.

Roast for 30 mins.

Whilst your cauliflower roasts, finely chop your parsley and deseed your pomegranate.

Remove your roasting tray from the oven and flip your cauliflower wedges over. Tip your cauliflower leaves in. Toss to combine, then return to the oven to roast for 10 mins.

Spoon your tahini into a blender and squeeze in your lemon juice. Add your parsley, honey, a pinch of salt and 3 tbsp of water, then blend to combine. You may need to add more water to get it to drizzling consistency.

Tip your lentil pouches into a large bowl before throwing in your cauliflower leaves and chickpeas. Add most of your pomegranate seeds, olive oil and a pinch of salt, then toss to combine. Top with your roasted cauliflower. Drizzle with your green tahini sauce, then sprinkle with some more pomegranate seeds. Serve up and enjoy.