Cauliflower and Pomegranate Chaat

The stars aligned just right for this dish to be made.  My youngest son is making Indian food on a regular basis with a friend, and so the spices and the cookbooks are out and about.  This one is from Meera Sodha's latest book, Fresh India, which is vegetarian dishes.
I had cauliflower from my CSA, pomegranates from Costco, and some vegans coming to dinner so I needed some dishes that packed some protien.  The chaat masala, which blends dried ground mango and ginger, drives the show in this.

• 1 medium cauliflower (about 650g)
• Vegetable oil
• 1 can of chickpeas, drained
• ½ cucumber
• Seeds of ½ pomegranate
•  fresh cilantro chopped
• 1 1/3 tbsp chaat masala (see above), plus extra to serve
• Juice of ½ lime

1.  Using your fingers, break the cauliflower into small florets, so that each one is 1.5cm-2cm across. Put 2mm of oil into a wide-bottomed frying pan over a high heat.
2. Once hot, add the florets and have them in one layer, so that they char a bit as they fry.  Stir infrequently until they have a bit of brown, then add the drained chickpeas.  I added a bit of salt at this point, but that is not what the original recipe calls for.  Toss until cauliflower is a bit creamy, then set aside to cool. 
3.  Do not assemble until ready to serve.  Toss cauliflower, chickpeas, and cucumbers, add the chaat masala and mix.  Then add the pomegranates, mix lightly, then sprinkle with cilantro and squeeze a lime over the top and serve.