INGREDIENTS 1 head cauliflower1 can (400g) chickpeas, drained and rinsed1 red onion, peeled and sliced into 1cm-thick wedges2 teaspoons cumin seeds1/4 cup extra-virgin olive oil1/2 teaspoon sea salt flakes1/2 teaspoon cracked black pepper2/3 cup (125g) fine Leaf burghul1 cup mixed nuts