Tahini

In a bowl, whisk together the tahini paste, lemon juice, and finely grated three garlic cloves. Season with 1 tablespoon of salt.
Gradually add 500ml of water, a little at a time. As you whisk, the mixture will firm up. Continue whisking for 2-3 minutes until you achieve a smooth, creamy sauce.
Set aside and refrigerate until ready to use.

Harissa sauce

Preheat the oven to 200-220°C (fan) and line a large baking tray with parchment paper.
Drizzle the peppers and chilli with extra virgin olive oil, then roast for 35-40 minutes, or until the skin is blackened and blistered.
Transfer the roasted peppers and chilli into a large food bag and seal. Set aside to cool in the bag for 10-15 minutes.
Once cooled, peel off the skin and scrape out the seeds.
In a food processor, blitz the red pepper, chilli, and garlic cloves. Add the pepper paste, cumin, salt, black seeds, extra virgin olive oil, and cider vinegar, then blitz for 4-5 minutes until you achieve a smooth, creamy texture.

Cauliflower

Preheat the oven to 180-220°C (fan).
Cut the cauliflower into 4 equal quarters.
In a separate bowl, mix the tahini and harissa sauce together. Brush each cauliflower piece with the combined sauces, ensuring all sides are coated. Season with sumac and salt.
Roast in the oven for 18-20 minutes, or until the cauliflower is golden and tender.
Once cooked, sprinkle with pomegranate seeds and chopped fresh mint before serving.