Method

1. Preheat the oven to 200/180 fan

2. Bring a large saucepan of water to boil and then bring to a simmer. Place the whole cauliflower inside and cover, letting it par-boil for 8-10 minutes. When finished, run it under cold water and pat dry.

3. In a small mixing bowl, combine the yoghurt, tahini, cumin, turmeric, and paprika. Season with salt and pepper. Once combined, transfer ⅓ of the yoghurt mixture into another bowl to be used later.

4. Take the remaining yoghurt mixture and cover the whole cauliflower. Once completely covered, bake for 25-30 minutes, or until the outside is golden.

5. Add the lemon juice to the small bowl of the yoghurt and season with salt and pepper.

6. Serve the cauliflower with fresh coriander, flaked almonds (if using), extra yoghurt, and pomegranate seeds.