Bring this impressive delight to the table, wisps of steam rising from the dome, the scent of spice filling the air, and you’ll have a room full of anticipation. The crucial thing is judging the cooking of the cauliflower: the first half with foil covering, the second without, gets you there with the right amount of scorching, and a cake tester helps judge the correct resistance still left in the cauli.

You don’t have to use baking parchment on the top before wrapping in foil, but it means more of the spiced yoghurt remains on the cauliflower. If you want to make it vegan use plant-based yoghurt.

Method:

• Preheat the oven to 200°C/180°C fan/400°F.
• In a small bowl, mix the yoghurt and chilli paste together.
• Season the cauliflower with salt and pepper, place on a baking tray and brush the yoghurt and chilli mixture evenly over the cauliflower. Loosely place a piece of baking parchment over the cauliflower and cover tightly with foil.
• Roast for 25 minutes, then remove the foil and baking parchment lid and add the olive oil, chickpeas and onion to the tray. Cook for another 15 minutes until the cauliflower is tender (check by pushing a skewer into the centre) and golden.
• Whisk all the tahini yoghurt ingredients together in a bowl and add salt to taste, adding more water if needed to reach the consistency of thick double (heavy) cream.
• Pour half the sauce over the cauliflower, then sprinkle with the pomegranate seeds, coriander and cumin. Serve with flatbreads and the rest of the sauce on the side.

Recipe adapted from: Vegetables (Easy and Inventive Vegetarian Suppers) (Quadrille)