This recipe was inspired by one I saw in a magazine.
In a foil lined roasting pan, add some olive oil (and a splash of sunflower oil) and place in a hot oven for ten minutes to heat through.
Cut some potato into 2cm cubes. I used Maris Piper potatoes.
Add the potatoes to the hot roasting pan and roast for ten minutes.
Break the cauliflower into florets and halve the bigger florets, so the pieces of cauliflower are of an equal size. You can also add the cauliflower leaves as well.
Add these to the roasting pan and mix with the potatoes.
Cook for another fifteen minutes.
Sprinkle on some garam masala and stir and toss the potatoes and cauliflower.
Cook for another ten to fifteen minutes, or until the potatoes are crisp and brown.
Remove from the oven.
On a serving plate arrange some leaves of Romaine lettuce. Top with the potato and cauliflower. Add some pomegranate seeds and thinly sliced red onion.
Serve.