Whole roasted cauliflower with tahini and harissa

This looks (slightly) like the maray disco cauliflower. Those who know it, will recognise it. BUT this is different. All the sauces are very different, and Maray’s cooking method are much more advanced than mine.
My cauliflower is steamed, with well salted water, then baked, to get the surface of the florets brown.

Now, the recipe looks like there are loads of different components, but once you have all the ingredients, all the sauces take about 10 minutes to whip up.

Recipe, serves 1-2;

THE CAULIFLOWER
1/2 cauliflower
1 tbsp olive oil
1 tsp white/red miso paste
Flaked almonds to top
Optional: pomegranate seeds (to top)

THE TAHINI SAUCE
2 tbsp tahini
1 tsp syrup
Splash water
Splash milk
Salt

THE HARISSA SAUCE
1 tbsp harissa
1 tbsp balsamic
1 tsp vinegar
Sprinkle garlic powder
Sprinkle ground cumin

THE HERB OIL
2 tbsp oil
1 tbsp vinegar
1 tbsp chopped coriander
1 tbsp chopped parsley
1 chopped spring onions
Salt
Pepper

Method

1. Slice your cauliflower in half, and remove the leaves from the outside.

2. To a large saucepan, or steamer, add your water, and a generous pinch of salt.

3. Steam your cauliflower half for around 10 minutes, or until tender.

4. Remove your cauliflower from the heat, then leave to cool slightly.

5. Preheat your oven to 200°C, and start to mix together your sauces - for the tahini sauce, add everything to a small bowl, mixing well, and adjusting to taste. You want it to be a drizzly consistency. Do the same with the harissa. Leave your herb oil until last.

6. Before you make your herb oil, add your cauliflower to a small baking tray. Drizzle with olive oil, and rub the miso over the surface.

7. Bake your cauliflower for 10-15 minutes, or until it’s slightly browned.

8. In the meantime, chop your coriander, spring onions and parsley finely, and mix with the rest of the herb oil ingredients, or blend.

9. Once the cauliflower is done, plate up. Drizzle over each of your sauces, and top with toasted flaked almonds, pomegranate seeds, if you have them, and chopped fresh herbs.

Notes + Variations:

You could also cook this in the airfryer - i’d do it for 10-15 minutes, or until the cauliflower starts to brown.