1/2 blanched cauliflower
50ml chermoulah
50ml harissa
50ml natural yoghurt
50ml tahini
1 tbsp pomegranate seeds
1 tbsp flaked almonds
1/2 tbsp chopped parsley
Shake of paprika
1/2 tsp maldon sea salt


In a pan, bring water to boiling point and add 1/2 tsp of turmeric to the water. Add your halved cauliflower and blanch for 10-13 minutes depending on size. Once this is boiling, get a suitable sized container and fill it with ice and water. Once the cauliflower is blanched, ensure it is cooked by inserting a knife in to the core. If it goes through easily then they are ready for the ice bath. To prepare: Place the blanched cauliflower in to the oven and roast for 10-15 minutes until the outside is golden brown. Transfer to plate and season the cauliflower with maldon sea salt. Firstly cover the cauliflower with tahini, then follow with chermoulah, next harissa and lastly the yoghurt. Then garnish with flaked almonds, pomegranate seeds, chopped parsley and paprika to complete.

Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint