Instructions

1. Preheat the oven to 180°C. 
2. Combine the rub ingredients in a bowl and set aside.
3. Trim the outer cauliflower leaves and the stalk so the cauliflower can sit flat.
4. Chop the onion and garlic. Heat the oil in a medium casserole pan and sauté the onion and garlic. Stir in the mix herbs, then add the tinned tomatoes and bay leaf, season with salt and pepper, then cook for 5 minutes.
5. Meanwhile rub the paste all over the cauliflower, then place it in the middle of the tomato sauce. Cut the carrots into chunks and place them around the cauliflower.
6. Cover and put it in the oven for 45-55 minutes, or until tender. After about 45 minutes, add the drained chickpeas to the sauce.
7. When the cauliflower is cooked through (check it with a skewer), remove the pan from the oven, and scatter some herbs on top.
8. Serve warm.