Begin by preheating your oven to 230 degrees Celsius leaving a baking tray in the middle while doing so. While heating, remove the cherry tomatoes from the vine and wash thoroughly. Place a dry frying pan on the heat and, when hot, add the coriander seeds and Thai Chilli then stir fry for one to two minutes or until they start to smoke and pop, then transfer to a grinder and grind to a powder. Add a dessert spoon of vegetable oil to a large saucepan and heat, then add the tomatoes, powdered Fenugreek, powdered coriander, a twist of salt and pepper as well as the cinnamon stick, stir and bring to a simmer. Reduce the heat and simmer stirring regularly for 30 to 35 minutes.

Meanwhile re-heat the frying pan then add the cumin seeds and stir fry for one to two minutes or until they start to smoke, then transfer to a grinder and grind to a powder then set aside. Empty a tin of chickpeas into a sieve and then into a large bowl. Cover with water then use your hands to roll the chickpeas between your fingers to loosen the outer shell. After 2 minutes, use your fingers to scoop out the shells and throw them away. When you have completed this, rinse and drain the chickpeas in a sieve before transferring to a plate covered with kitchen paper, pat the top of the chickpeas with another piece of kitchen paper then place the chickpeas in a bowl and discard the paper. Add a dessert spoon of oil then continue with the cauliflower. Cut the florets off the stalk of the cauliflower, wash then drain in a sieve and shake dry. Then add to the chickpeas, add another dessert spoon of oil, the powdered cumin and a twist of salt and pepper then mix well. When the oven is ready, remove the hot baking tray and add the cauliflower to the centre, the chickpeas on the outside. Bake in the oven for 20 minutes, turn the cauliflower and chickpeas and bake for another 7 minutes.

When done, serve the cauliflower onto plates, pour over the reduced tomato sauce then add the chickpeas, chopped flat leaf parsley leaves and chopped feta.