Thoroughly wash a medium/large sized cauliflower and roughly chop it into florets (you don't have to discard the leaves--roast them too, they taste like cabbage!).
Warm up the oven to a medium-high heat.
Throw the florets and leaves into a large roasting dish and cover with some cold-pressed rapeseed oil, or any light drizzling oil --I wouldn't recommend olive oil but if that's all you've got then go for it. Feel free to be generous with the oil as you want the cauliflower to caramelise as it roasts and not dry out. Sprinkle with a spice-blend made from 1/2 teaspoon turmeric, and some bashed up or milled black mustard, fennel and cumin seeds. Season with some salt, and stir so that everything is coated well. (Try and leave some of the spice mixture aside for the chickpeas)
Put the cauliflower in the oven for 20 minutes, stirring everything once at 10 minutes and adding a bit more oil if its starting to get dry.
Prepare a baking sheet with some greaseproof paper. Drain and rinse a can of chickpeas. Pat the chickpeas dry with a tea towel and put into a bowl. Drizzle with some rapeseed or olive oil, season with salt and pepper and any spice mix you might have.
After the cauliflower has been cooking for 20 minutes, put the tray of chickpeas in the oven and roast everything for a further 10-15 minutes.
Serve the cauliflower and chickpeas with loads of freshly chopped coriander, pomegranate seeds and some wedges of lemon or lime.