Method:
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Preheat the oven to 170°c (fan assisted)/375°f/gas 5.
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Combine the cauliflower, cumin, ground coriander, a good glug of oil and a pinch of salt in a mixing bowl. Use your hands to give everything a good mix and rub the spices into the cauliflower. Transfer to a baking tray and roast for 30-35 minutes, or until the cauliflower is soft all the way through and golden on the edges.
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Meanwhile, roughly dry the chickpeas with a tea towel, then mix with the curry powder, a glug of oil and a good pinch of salt and black pepper in a bowl. Pour out onto another baking tray and roast alongside the cauliflower for 25-30 minutes, or until golden brown and crunchy.
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To make the curried yog, combine the coconut yog, curry powder, turmeric, lime juice and a big pinch of salt in a bowl. Mix well, then taste and adjust the seasoning, if needed.
- To make the flatbreads, combine the coconut yoghurt and 3/4 of the self-raising flour in a mixing bowl. Give everything a stir, adding more flour 1 tsp at a time if needed, until the mixture forms a rough ball. Tip the mixture onto a floured surface and knead for 1-2 minutes, until you have a smooth dough which will hold its shape. Divide into 3 and roll each one out on an oiled surface into an oval shape approximately 1/2cm in thickness.
- Heat a dry frying pan over a medium-high heat. Once hot, fry each flatbread for a minute or so on each side, or until cooked through and covered in darker spots.
- Spread the curried yoghurt out over the base of a serving dish. Arrange the roasted cauliflower and chickpeas on top, then sprinkle over the pomegranate seeds and coriander. Finish with a good crack of black pepper and serve with the flatbreads.
