Cauliflower with Rose Harissa
2 tbsp extra virgin olive oil, plus extra tbsp for roasting
2 tbsp Josh and Sue Rose Harissa
1 whole cauliflower
425g can chickpeas, drained
Mint, small bunch, roughly chopped
Flat leaf parsley, small bunch, roughly chopped
Seeds of 1/2 pomegranate
2 tbsp flaked almonds, chopped
Juice of a lemon
2 tbs tahini
1 tbs extra virgin olive oil
4 tbs plain natural yogurt
Salt and pepper, to season
Preheat oven to 180°C.
Combine olive oil and harissa paste in a bowl. Remove any outer leaves from cauliflower, and break up into small florets. Toss cauliflower through oil and harissa mixture, to coat.
Add extra oil to a large roasting tray and add cauliflower florets. Pour over any remaining harissa and oil mixture. Cover with foil. Bake for 35-40 minutes.
Remove the foil from the cauliflower, add chickpeas, toss gently and return the tray to the oven for 10 mins.
Stir tahini and olive oil into the yogurt in a bowl and season. Set aside.
Once the cauliflower and chickpeas are cooked, remove from oven and allow to cool slightly. Add to a bowl with mint, parsley and pomegranate. Squeeze lemon juice over and toss to combine. Serve immediately, topped with almonds and tahini yoghurt.