Roasted Cauliflower Salad

Not amazing photogenic but this salad is yum. Here's the drill:

• Break a whole cauliflower into smallish florets, dice any chunky stalk bits, drizzle generously with olive oil and roast at 180C, turning regularly as it browns pretty quickly once it starts (this is what makes it nutty and delicious). Allow to cool
• In a bowl, mix the cauliflower, a can of drained chick peas, a heap of dukkah, a few seeds and nuts if you like (I used sunflower, pepitas and almond slivers) and a handful of baby spinach
• Add a good sprinkle of sea salt (only if the dukkah is salt-free) and a generous drizzle of pomegranate molasses, a squeeze or two of lemon juice, toss and serve

We had it with slow roasted shoulder of lamb, fresh pomegranate and flat leaf parsley, crispy roast potatoes and a rocket and edible flower salad (below), but it actually makes a great meal on its own. 

While the oven's on (gosh I sound like my mother!) peel and core some pears and put in a roasting dish. In a Pyrex jug, mix some brown sugar, break in some cinnamon sticks, add some vanilla extract (the kind with seeds in it), hot water and a knob of butter - microwave for a bit and then pour over the pears and roast while you're doing the cauliflower (although depending on how green the pears are, they might take quite a lot longer..).

I served them warm with salty caramel sauce that I confess I bought at the supermarket, cacao nib crumbs that I had made a couple of weeks ago and frozen, caramel and macadamia ice cream and cream.