Whole Harissa-Roasted Cauliflower With Crispy Onions

Preheat the oven to 180°C, Gas Mark 6. Put the garlic in a small blender or food processor along with the harissa, paprika, lemon zest and juice and parsley. Season well with salt and pepper and blitz.

Trim the large outer leaves off the cauliflower, but keep the inner ones on. Trim the base of the cauliflower so it stands on its own. Rub the harissa mixture all over the cauliflower, then place it in a medium casserole dish. Drizzle over the sherry, cover with a lid or foil, and roast for about 30 minutes, or until tender.

Remove from the oven, remove the lid or foil, then pour in the canned tomatoes. Season with salt and pepper and return to the oven for 20 minutes.

Meanwhile, make the crispy onions. Heat the oil in a medium frying pan over a medium heat. Add the shallots to the pan, turn the heat down a little and cook for about 10 minutes until golden and crisp. Move the onions around the pan, making sure they cook evenly. Don’t be tempted to turn the heat up. Use a large slotted spoon to scoop the onions out onto a plate lined with kitchen paper, then sprinkle with a little salt and set aside.

Remove the cauliflower from the oven, slice into quarters or thick slices and sprinkle over the herbs, pomegranate seeds and crispy onions. Serve with flatbreads and Greek yoghurt, if you like.