Preheat the Oven: Preheat your oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.

Prepare and Season the Vegetables: In a large bowl, add the cauliflower florets, onion wedges, and sliced red chili. In a small bowl, mix together the garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and a few grinds of black pepper. Drizzle 3 tablespoons of the olive oil over the vegetables, sprinkle with the spice mixture, and toss until well-coated.

Roast the Vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes. After 15 minutes, add the sliced garlic to the tray, gently toss, and continue roasting until the cauliflower is tender and lightly golden-brown.

Blanch the Peas: While the vegetables are roasting, bring a small pot of water to a boil. Blanch the peas for 1–2 minutes until just tender, then drain and rinse under cold water to stop the cooking process.

Combine and Serve: Once the roasted vegetables are done, remove them from the oven and allow to cool slightly. Transfer to a large serving bowl and add the blanched peas, sliced apple, remaining 1 tablespoon of olive oil, and freshly squeezed lemon juice. Toss gently to combine all the flavours. Garnish with pomegranate seeds, if desired. Serve at room temperature or chilled. Enjoy!