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.