Use your fingers to break the cauliflower into small florets about half an inch wide to ensure even cooking and maximum charring.

Heat a film of oil in a wide pan over high heat until shimmering, then add the cauliflower in a single layer to ensure they fry rather than steam. Cook for 8 to 10 minutes, stirring occasionally, until the florets are tender and beautifully charred in spots.

Toss the drained chickpeas into the pan for the final 2 minutes of cooking to warm them through and give them a light fry, then use a slotted spoon to transfer everything to a cooling plate.

While the cauliflower cools, halve the cucumber lengthways and scrape out the watery seeds with a spoon before finely slicing. Transfer to a bowl with the pomegranate seeds and finely chopped cilantro.

Toss the cooled cauliflower and chickpeas into the bowl with the chaat masala, lime juice, salt, and a splash of oil, using your hands to mix thoroughly so every piece is coated. Finish with a final dusting of chaat masala just before serving.