Bring 2cm (1in) water to boil in a medium saucepan. Add cauli and simmer covered for 10-15 minutes or until cauli is really tender. (Be careful not to let it dry out and burn – add more water as needed).

Meanwhile, melt half the butter in a small frying pan. Add onion and cook over a medium heat until soft but not browned, about 10 minutes.

When the onion is soft add the spice, chickpeas and tomato. Stir well and bring to a simmer. Remove from the heat, taste and season with salt and pepper.

When the cauli is cooked, drain and return to the pan you cooked it in with the remaining butter. Puree with a stick blender or mash well with a fork.

Serve spiced chickpeas on a bed of cauli mash.