Harissa-Roasted Cauliflower

Serves 2

1 Cauliflower
1 1/2 Tsp Harissa
1/2 Tsp Tomato Purée
1/2 Lemon
1/4 Tsp Garlic Granules
1/4 Tsp Cumin
1/4 Tsp Turmeric
2 Tbsp Yoghurt
2 Handfuls of Salad Leaves (optional)
1/2 Tsp of Black Sesame Seeds (optional)
Olive Oil
Salt

Preheat the oven to 200C.

Slice the cauliflower into steaks or florets and cut the leaves into strips. Place the cauliflower and leaves onto a baking tray in a single layer.

Add the harissa, tomato purée, juice of 1/4 lemon, garlic granules, cumin, turmeric, 2 tbsp olive oil and a generous pinch of salt to a bowl. Mix well to combine. Spoon over the cauliflower and leaves and toss to coat. Roast for 20 minutes, turn over and bake for another 15 minutes.

Add a tbsp of yoghurt to each plate with a handful of salad leaves (optional). Add the roasted cauliflower and leaves, drizzle with the remaining lemon and garnish with sesame seeds (optional).