Remove the outer leaves from the cauliflower and give it a quick rinse. Cut into quarters, then cut out the thick stem. Break the cauliflower down into florets, then working in two batches, pulse the florets in a food processor (see note) until they have a texture similar to couscous - don’t over process them or they will purée. Transfer to a bowl and set aside.

In a large, non-stick frying pan, heat the oil. Add the chickpeas and cinnamon and fry for two to three minutes. Remove using a slotted spoon and set aside. Add the cauliflower, cumin, paprika, turmeric, coriander and garlic to the pan and cook, stirring for 3-4 minutes. Season well with salt and pepper, then stir through the spring onion and the drained sultanas.

Turn off the heat, stir through the reserved chickpeas, almonds, lemon zest, juice and feta. Taste to see if it has enough salt and lemon juice, adding a little more if necessary. Sometimes I stir through a teaspoon of honey here too, but that’s up to you. Top with pomegranate seeds and plenty of torn parsley and mint, toss lightly then serve immediately.