• 1 medium cauliflower
• 3 tablespoons oil
• 1 tablespoon paprika
• 1 generous teaspoon cumin
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tin 400g chickpeas
• 1 avocado
• ½ red onion
• 20g fresh parsley
• 2 tablespoons toasted seeds
• Juice of 1 lime

1. Heat the oven to 200°C / gas mark 6. Mix the oil, paprika, cumin, honey, garlic and salt together in a large bowl. Cut the cauliflower into bite-sized florets and mix it into the spicy mixture along with the chickpeas.
2. Roast in the oven for 25–30 minutes until tender.
3. Meanwhile, peel and cut the avocado, chop the parsley, and add them to the onion with the seeds and the lime juice.
4. Once the cauliflower is cooked, put it in the onion and parsley mixture, serve on a large plate and drizzle a little honey over the top before serving.

Nerys Howell Recipe - Prynhawn Da

Instagram - nerys_howell