Spiced whole roast cauliflower with lemon chilli dressing, tahina sauce and walnut pomegranate topping

Bring a pot of water to the boil over high heat; add the cleaned whole cauliflower face down, weighed down so it does not float, and parboil 10 minutes.

Remove and cool about 10 minutes.

Mix 3 tablespoons of olive oil with salt, cumin, sumac, black pepper, paprika, turmeric, cayenne and ground coriander into a strongly spiced wet rub.

Set the cooled cauliflower on a baking tray lined with baking paper and brush the rub over all of it, top and bottom (on hot cauliflower the oil runs off).

Add a whole head of garlic to the tray; lay a small piece of baking paper on the cauliflower and seal the tray tightly with foil.

Roast in the centre of a 180C oven about 20-30 minutes, removing the foil after about 15 minutes.

Blend a roughly chopped green chilli with salt and lemon juice until liquid for the lemon chilli dressing.

Mix yogurt, tahini paste, a little lemon juice and a minced garlic clove, season with salt, black pepper and cayenne, and thin with water to a creamy, pourable tahina sauce.

Chop half a cup of walnuts small; squeeze the roasted garlic cloves over them, add two tablespoons of pomegranate molasses and a small pinch of salt, mix well, and adjust to taste.

Coat the cooked cauliflower with plenty of the lemon chilli dressing and let it sit 5 minutes, then move it to the serving plate.

Spoon tahina sauce over the centre, add the walnut topping, and garnish with fried pine nuts, pomegranate seeds and chopped parsley.