Preheat the oven to 425°F. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon  and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared  cauliflower  and toss to coat. Pour the contents of the bowl into a small oven pan and place in the oven for 15 minutes. Don’t wash out the bowl you’ve been using just yet.

Add the chickpeas to this bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the pan, quickly tip the chickpeas  and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower  is tender.

When it’s ready, remove from the oven and sprinkle the salt over the vegetables, then toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves – without chopping them – between  the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds