My friend Pauline introduced me to the idea of roasting cauliflower and since then I’ve roasted it every which way. It’s heavenly roasted in oil with salt and pepper, but cauliflower has a way with flavour and happily shares its platform without losing its own qualities. Here I’ve gone for harissa because it goes so well with tomatoes and gives the florets a wonderful red hue. While the tinned tomatoes mean the cauliflower softens, they take this dish to the next level.
