Disco Cauli

• portions: Serves 1-2

Ingrédients

½ blanched cauliflower

50ml chermoula (North African mix of herbs and spices, the recipe can be found here)

50ml harissa

50ml natural yoghurt (can be removed so that the dish is vegan)

50ml tahini

1 tbsp pomegranate seeds

1 tbsp flaked almonds

½ tbsp chopped parsley

Shake of paprika

½ tsp sea salt.

Instructions

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 into the core. If it goes through easily then they are ready for the ice bath.

Place the blanched cauliflower into the oven and roast for 10-15 minutes until the outside is golden brown.

Transfer to plate and season the cauliflower with sea salt.

Firstly, cover the cauliflower with tahini, then follow with chermoula, next harissa and lastly the yoghurt.

Then garnish with flaked almonds, pomegranate seeds, chopped parsley and paprika to complete.