Roasted cauliflower, white bean, hazelnut and pomegranate salad

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower halves on a baking tray, drizzle with 1 tbsp of the oil and sprinkle with a pinch of salt, the cumin and paprika. Roast for 35 minutes, turning halfway and adding the leaves for the final 10 minutes. Put the hazelnuts on another tray and roast for about 7 minutes until toasted. Leave to cool, then roughly chop.

2. Meanwhile, put the remaining 1 tbsp oil, the pomegranate molasses, agave/honey and vinegar in a large bowl. Season and whisk together. Add the beans, parsley and two thirds of the pomegranate seeds.

3. Spoon the bean mixture onto plates, then arrange the roasted cauliflower and leaves on top. Scatter over the hazelnuts and remaining pomegranate seeds.