Pre-heat the oven to 200C. Lightly oil two baking trays with rapeseed oil and put back in the oven to heat up the oil.
2 Cut the single cauliflower into small florets. Place onto one pre-heated baking tray, seasoning generously and coating in cumin seeds. Bake for 15 minutes until cooked through and the edges turn lightly crisp (ensure they don’t burn). Once cooked transfer onto a plate.
3 Meanwhile, dry the chickpeas with some kitchen towel. Place the chickpeas in a bowl, season and add the curry powder and ground coriander, generously coating the chickpeas.
4 Place the chickpeas onto the second oven tray and bake for 30 minutes (stirring from time to time) until golden and crisp. When finished, allow to cool and transfer into a bowl.
5 To make the coriander oil, place the coriander and a generous pinch of salt into a blender (the salt helps to maintain the green colour). Add half of the 150ml oil, blend to combine the herb and oil. Then add the other half (you may need extra oil) and blend on high speed for 30 seconds until a smooth vivid green oil is made. Decant into a glass jar – this can be kept refrigerated for 3-4 days.