1 1/2 Tsp Harissa
1/2 Tsp Tomato Purée
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)
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).