Roasted Cauli, Za'atar and Houmous

Ingredients
1 head of cauliflower
Extra Virgin Olive Oil
2 tbsp harissa paste
50g pine nuts
2 tbsp sesame seeds
2 tbsp cumin seeds
2 x 400g tin of chick peas
2 cloves of garlic
4 tbsp tahini
juice of 1 lemon

Method
Preheat the oven to 200°C (fan)

The Cauli
Chop the cauliflower into large pieces, around sixths or eighths. Keep the leaves, but with the larger ones, discard the tough centre ribs.
Put both the cauliflower and leaves in a bowl. Add 4 tbsp olive oil, a good pinch of salt, and the harissa. Mix well, ensuring all of it is coated.
Transfer to a baking tray and bake in the oven for 35 minutes, removing the leaves after 15 minutes.

The Za'atar
Dry fry the pine nuts, sesame seeds and cumin seeds over a medium heat for 5 minutes. Turn them regularly so they turn golden, rather than deep brown.
Put them in a pestle and mortar with a good pinch of salt and pepper, and grind until a coarse crumb texture. (Alternatively use a ziplock bag and rolling pin!)

The Houmous
Drain and rinse the chickpeas, and peel the garlic. Boil the chickpeas in water for 10 minutes to warm them through, then drain.
Add the chickpeas, garlic, tahini, lemon juice, 1.5 tsp salt and a pinch of black pepper to a food processor, plus 8 tbsp water. Blend until smooth.

To serve....
Make a harissa oil with a teaspoon of harissa paste and 3 tbsp olive oil.
Spread the warm houmous over a plate, add the cauliflower and leaves, and then drizzle over the harissa oil and sprinkle with za'atar.

You may have leftover za'atar - it should keep for a couple of weeks for another dish.