for 4 people

Cauliflower

4 tbsp	honey mustard
1 tbsp	harissa
3 tbsp	olive oil
1 tsp	turmeric
1 ¼ tsp	salt
800 g	cauliflower, cut into florets, stem peeled and cut into slices approx. 1 cm thick
1 tin	chickpeas (approx. 400 g), rinsed, drained

Millet

200 g	yellow millet
	salted water, boiling
100 g	pomegranate seeds
3 tbsp	water

How it's done

Cauliflower

In a bowl, combine the mustard with all the other ingredients up to and including the salt. Set aside 2 tbsp of the mixture. Add the cauliflower and chickpeas, mix, spread on a baking tray lined with baking paper.

Bake

Approx. 20 mins. in the upper half of an oven preheated to 200 °C.

Millet

Cook the millet in boiling salted water for approx. 8 mins. until just soft. Drain the millet and return to the pan. Remove the cauliflower from the oven, add to the millet along with the pomegranate seeds, mix, plate up. Combine the water with the reserved mustard dressing, drizzle over the top.

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