Whole Roasted Cauliflower

1 whole cauliflower
1⁄2 tbsp SPICETUB Roasted Chickpea Mix
2 tbsp olive oil
1 lemon
8 vine tomatoes
2 cups vegetable stock
2 cups white quinoa
2 cups rocket
Handful fresh parsley
1⁄2 cup slivered almonds
Seeds from 1⁄2 pomegranate

Preheat oven to 180C. Add the whole cauliflower to a large pot with boiling water. Blanch for 3 minutes and transfer to a baking tray lined with baking paper. Create the marinade by mixing together the SPICETUB Roasted Chickpea Mix, olive oil and juice of the lemon. Brush that paste over the cauliflower and bake/roast in the oven for 45 minutes. Then, add the vine tomatoes to the tray with a dash of olive oil and place the whole tray back in the oven for another 15 minutes. While the cauliflower is baking, bring the vegetable stock & 1 cup of water to the boil, add the quinoa and cook per packet instructions. Mix the rocket & parsley through the quinoa and serve on a large plate. Place the cauliflower on the quinoa bed and sprinkle the parsley, almonds & pomegranate seeds last.