Preheat the oven to 205°C. You want a hot oven to get that caramelisation, but not too hot that it burns the spices before the cauliflower and chickpeas are ready. Line 2 baking trays with parchment paper and set aside.

Cut each head of cauliflower into quarters, trim away the core and gently break up the florets with your fingers, and cutting any larger pieces in half – more edges means more caramelisation. Try to keep the florets roughly the same size so that they cook evenly.

Tip the florets onto the prepared baking tray and drizzle with the olive oil, followed by the spices and salt and pepper. Toss it all together with your hands (or a couple of spoons) so that all the cauliflower is coated in oil and spices. Make sure to leave some room between the florets so that they don’t end up steaming instead of roasting. Roast the cauliflower for 20 to 25 minutes, tossing the florets around the halfway time.

For the chickpeas, start by draining the liquid from the tin and patting the chickpeas dry with a paper towel. You can pick out any loose skins if you like.

Tip the chickpeas out on to the other baking tray, drizzle over the olive oil and then add the spices and salt. Gently mix everything together right there in the tray and then pop it in the oven to roast for about 20-25 minutes, tossing them once around the halfway mark. Let cool if possible for maximum crispiness.

While the cauliflower and chickpeas are roasting, make the yogurt dressing by combining the yogurt, cumin, Aleppo peppers and honey into a small bowl and mixing well to combine.

To make the salad, spread the yogurt dressing on a large plate or platter. Spread the roasted cauliflower and chickpeas on top of the yogurt, and then scatter the chopped mint and pistachios and pomegranate arils all over. Serve, scooping up a little of everything.