Harissa cauliflower is a delicious dish made with roasted cauliflower florets coated in harissa paste and olive oil, served on a whipped tahini base and garnished with pomegranate seeds and parsley.
1: Preheat the oven to 200C.
2: Cut the cauliflower into florets and peel off the leaves, roughly chop them into big pieces.
3: Place the cauliflower in a bowl with the harissa, olive oil, and salt; mix well.
4: Roast the cauliflower in the oven on a lined tray for 20 minutes.
5: Meanwhile, combine all the whipped tahini ingredients except for the water in a food processor.
6: Blitz slowly, adding the water until a thick whipped consistency is reached.
7: Spread the tahini on a plate and top with the roasted cauliflower, pomegranate seeds, and parsley.
