Spiced cauliflower with chickpeas, herbs and pine nuts

1 large head cauliflower, broken into florets (1kg approx)
2 garlic cloves, crushed
2 tsp each, caraway and cumin seeds
3 tbsp olive oil
400g can chickpeas, drained and rinsed
100g pine nuts
small bunch each of parsley and dill, leaves torn

Heat oven to 200C/180C fan/gas 6.

Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.

Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more.

To serve, stir in the herbs with your chosen dressing.

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