Harissa Roasted Cauliflower

Remove the outer leaves of the cauliflower if they appear to be coarse or unappealing, remove some of the stalk from the base of the cauliflower and cut the stalk slightly in a crisscross.

Place the cauliflower into a large saucepan, sprinkle with salt, add an inch of water, place a lid on top, bring to the boil and allow to boil away for 5 minutes with the lid on. Remove from the heat, drain off the excess water and allow the cauliflower to cool down.

In a mixing bowl add the harissa paste and yogurt together. Then add the sliced red onion, pepper and a pinch of salt.

Place the cauliflower onto a lined baking tray, drizzle with olive oil and spoon the yogurt and harissa mixture over the top. Massage all over the cauliflower, allow to marinade for a couple of hours and roast in the oven at 175°c for approximately 25 minutes depending on the size of the cauliflower and until the cauliflower is cooked through.

Allow to cool for a few minutes then cut the cauliflower into wedges, place into a serving dish then dress with chopped coriander, a pinch of sumac and a squeeze of lemon.