Preheat the oven to 180°C/200°C/gas mark 6.

Break the cauliflower into florets and place in a baking tray.

If you like you can also roast the cauliflower leaves. Discard any damaged ones, otherwise add them to the roasting dish with the cauliflower (you may wish to chop up larger leaves).

Drizzle with a tablespoon of olive oil and a teaspoon of fennel seeds then season with a pinch of sea salt.

Mix well then roast for 20 minutes.

Turn the florets over and remove any smaller leaves or pieces that are in danger of burning.

Return to the oven for a further 20 minutes or until cooked.

Remove and allow to cool to room temperature.

Once the cauliflower is cooked reduce the oven heat to 160°C (fan)/ 180°C/gas mark 5.

Place 25g hazelnuts on a small baking tray with ½ tablespoon cumin seeds, ½ fennel seeds, ½ tablespoon coriander seeds and 1 tablespoon sesame seeds.

Roast on a baking tray for 8 minutes. Remove from the oven and put in a food processor, process until chopped but still chunky.

Mix a tablespoon of apple cider vinegar together with a tablespoon of olive oil, a teaspoon of maple syrup and a pinch of sea salt. Mix well with a fork and set aside.

Place your cooled cauliflower florets into a salad bowl and mix with the dressing.

Sprinkle over the dukkah, the pomegranate seeds and the chopped parsley.

Drizzle pomegranate molasses over the top if liked.