4 tbsp extra-virgin olive oil, divided
1 head cauliflower, leaves trimmed
Freshly ground black pepper
1 tbsp toasted сumіn ѕееdѕ
1 tbsp toasted fеnnеl ѕееdѕ
2 tbsp toasted соrіаndеr seeds
2 tbsp tahini
2 tbsp honey
1 lemon, juice
2 tbsp spice mix
2 x red рерреrѕ, roasted and cleaned (from a jar)
5 garlic сlоvеѕ
400g tinned chopped tomatoes, drained
4 spring onions
2 tsp dried сhіllі flаkеѕ
2 rеd chillies, tops removed
1 bunch coriander
1 bunch flat leaf parsley
Salt & pepper
1 tbsp currants
1 tbsp cranberries
1 tbsp pine nuts
2 stems mint, leaves picked
2 stems coriander, leaves picked
Preheat the oven to 200°C.
Grind all of the spices for the spice mix.
Mix all of the ingredients for the tahini honey until combined.
Pour tahini honey over the cauliflower, season with salt, pepper and a pinch of spice mix and a drizzle of extra virgin olive oil. Place in the oven and roast for 25 minutes, or until tender and golden brown. Remove from the oven and allow to cool slightly.
Combine all the ingredients for the harissa in a food processor. Pour into a saucepan and simmer for 30 minutes. Stir through ¼ cup of extra virgin olive oil.
Remove the cauliflower from the tray and place on your serving platter, pour over any juices from the tray over the cauliflower. Spoon the harissa over the cauliflower top with pine nuts, cranberries, raisins, mint, coriander and chilli to serve.