1 small head cauliflower, trimmed and divided into small florets
large bunch (approximately 100g/3½oz) flatleaf parsley
3–4 tbsp pomegranate seeds
4 small ripe vine tomatoes (approximately 150g/5½oz), quartered
250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
½ tsp ground cinnamon
2 tsp cumin seeds
1–2 tbsp harissa, to taste
3 tbsp regular olive oil
1 tsp sea salt flakes, or to taste