1 large cauliflower, cut into wedges
20g rapeseed oil
10g ras el hanout seasoning
25g lemon juice
100g natural yogurt
Handful of coriander, chopped
3 tablespoons pomegranate seeds
Preheat the oven to gas 7, 230C (fan 210C), 450F.
Mix the cauliflower with the butter, oil and seasoning in a large bowl. Don’t worry if it breaks up slightly.
Roast on a baking tray for 15-18 minutes until golden and slightly charred.
Meanwhile, mix the tahini, lemon, garlic, salt and yogurt to make the dressing. Loosen with a little water if necessary.
Arrange the cauliflower on a sharing platter and spoon over the dressing, then sprinkle with coriander and pomegranate seeds.