Harissa Roasted Cauliflower with Tahini Drizzle

Preheat your oven to 220°C.

Cut the cauliflower into bite-sized florets and place them on a large baking sheet.

Whisk together the harissa paste, 2 tablespoons of olive oil, and half a teaspoon of salt in a small bowl.

Drizzle the harissa mixture over the cauliflower and toss thoroughly until every piece is evenly coated.

Roast for 20 to 25 minutes, tossing halfway through, until the cauliflower is tender and edges are charred.

While roasting, whisk the tahini, lemon juice, grated garlic, remaining salt, and enough water to reach a pourable consistency.

Transfer the hot cauliflower to a serving dish and drizzle generously with the tahini sauce.

Garnish with freshly chopped parsley and serve immediately.