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Rub the cauliflower all over with 3 tablespoons of the vegetable oil, ensuring it’s coated well all over.
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Sprinkle over the peri peri seasoning and the turmeric and rub into the cauliflower. Place on a baking tray and put into the oven at 190C/Gas mark 6.
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Cook the cauliflower until the leaves are blackened and the florets are soft, remove from the oven and leave to cool for a few minutes.
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Remove the leaves and base of the stalk of the cauliflower and then chop the stalk and florets into small pieces, put to one side for later.
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Shred the leeks by cutting in half along their length and then slicing them thinly.
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Fry the leeks in the oil along with the diced squash until lightly coloured with a few bits of charring and the squash is softening.
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Place in a bowl and add the chickpeas and parsley, stir well.
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Add the cauliflower to the bowl and mix again.
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Add the pomegranate seeds and the rapeseed oil and give a final mix.
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Place a portion of rocket into your serving bowl and top with a portion of the cauliflower salad.