Pomegranate Roast Chicken & Roasted Cauliflower Salad

So, here's the thing, I have a bottle of pomegranate molasses that needs using. I've used it once in the pomegranate and chicken stew and I still have loads left. I looked through my cookery books and magazines and then I saw this recipe for pomegranate roast chicken from last year's issue of Jamie's Magazine.

This is actually a very nice roast chicken. There's no fuss and all is done in one pan. I particularly love the BBQ-like stickiness from the molasses and the tang from the fresh pomegranate seeds and with that, a hint of warm cinnamon, lots of garlic and peppery rocket leaves. I used chicken thighs only if you're wondering, because I do much prefer dark meats. They're cheaper and more flavourful than white meat, I think, so what is not to like? The original recipe calls for walnuts, which I am not so keen on, so no walnuts for me.

Along with the red onions, aubergines and rocket, this one pan roast chicken is already a meal in itself. However, on the same page where I found this recipe, I also saw a recipe for roasted cauliflower salad which sounds rather delicious, so I gave it a go. However, when I got home, I realised I didn't have several of the ingredients, so I played around with what I have in my cupboard and this is what I came up with...

Roasted Cauliflower Salad
Serves 1, happily

1 head of cauliflower, cut into florets
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp red chilli flakes
Rapeseed oil
1/2 bunch of coriander, leaves picked and finely chopped
sea salt and freshly ground black pepper, to taste

Preheat the oven to 200C. Blanch the cauliflower in a pan of salted boiling water, then drain and leave to steam dry completely. Transfer to a roasting tray.

Bash the cumin, coriander seeds and dried chilli flakes using a pestle and mortar, the sprinkle over the cauliflower. Drizzle with the oil, then season with salt and pepper, toss to coat and roast for 15 - 20 minutes until golden.

Transfer the roasted cauliflower to a platter and sprinkle with the chopped coriander leaves, a drizzle of the oil, sea salt and serve straight away.

I also just baked a lemon cake and I'm gonna use more of the pomegranate molasses for the icing... just wait and see. If you have any suggestions to use up the pomegranate molasses, please let me know... thank you.