Whole Roasted Muhammara Cauliflower

Heat your oven to 190°C/374°F.

Trim the leaves of your cauliflower and the stem so that you are left with a whole white head that sits flat.

Place your cauliflower in a high sided baking tray and top with a drizzle of olive oil, 1 tsp of your Aleppo pepper and a generous pinch of salt. Rub into the skin with your hands, then pour a splash of water into the base of your baking tray. Place in the oven to roast for 50 mins, adding more water to the base of the tin halfway through - this will steam the cauliflower whilst it roasts to make it super tender.

Whilst your cauliflower roasts, make your muhammara sauce. Place your red peppers, breadcrumbs, walnuts, tomato puree, pomegranate molasses, your remaining aleppo pepper and olive oil into a blender, then whizz up for 30 seconds until you have a totally smooth sauce. Season with salt to taste, then set aside.

Pop your tahini in a bowl and whisk together with your lemon juice and a splash of water until it comes together in a silky, smooth sauce. It will look like it’s split when you first start whisking, but keep going until it comes back together. Loosen with water until it reaches your desired consistency, then season to taste with salt.

Roughly chop your parsley.

Remove your cauliflower from the oven when it’s beautifully caramelised on the outside and tender on the inside - you can test this by carefully sticking a cutlery knife in the side and seeing if it slices through.

Place your cauliflower on your chosen serving dish, then drizzle over your muhammara and tahini sauce. Sprinkle with parsley and pomegranate seeds, then serve up. Pop your extra muhammara and tahini sauce in bowls on the side for people to dunk into.