Roasted cauliflower with sweet and sour onions and tahini yogurt dressing with rose harissa

Ingredients for 2 servings:

• 500 g cauliflower, weighed as florets
• 3 tbsp olive oil
• 2 tsp harissa paste
• 2 tsp tomato paste
• ¼ tsp fenugreek powder
• ¼ tsp salt
• 1 m.-large onion(s), red
• 2 tsp lemon juice
• 1 tsp powdered sugar
• ⅛ tsp salt
• 30 g soy yogurt (yogurt alternative)
• 2 tbsp tahini
• 1 tsp harissa paste
• 2 tbsp lemon juice
• 2 tsp date syrup
• 1 tsp rose water
• ½ tsp mint, dried
• ¼ tsp cumin powder
• some water
• e.g. salt and pepper
• 3 sprigs of parsley
• some rose blossom(s), dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C fan/convection oven. Cut the cauliflower into florets. Make a light paste from olive oil, harissa paste, tomato puree, and fenugreek powder and season with salt. Place the cauliflower florets in a baking dish. Spread the marinade over the cauliflower and mix it thoroughly with the marinade, preferably by hand, gently massaging it in. It is best to wear gloves when doing this. Roast the marinated cauliflower in the oven on the middle rack at 180°C fan/convection oven for about 25 minutes. In the meantime, peel the onion, trim the root, and slice the onion lengthwise into wedges. Dissolve the powdered sugar and salt in the lemon juice. Marinate the onion wedges in this mixture and let them marinate for at least 10 minutes. Once the cauliflower has reached the above cooking time, spread the marinated onions over the cauliflower and roast everything in the oven for another 10 minutes, until the cauliflower is cooked through but still firm to the bite. Meanwhile, wash the parsley, shake it dry, and chop it. For the dressing, mix the tahini and harissa paste with the lemon juice and date syrup until smooth. Stir in the yogurt and, depending on the desired consistency, thin everything with a little water to create a running dressing. Add the dried mint and cumin powder and season with rose water, pepper, and salt. Remove the cauliflower and onions from the oven and serve. Drizzle the dressing over the top and garnish everything with the chopped parsley and a few torn rose petals. Note: Serve as a main course with flatbread, for example, or as a side dish for larger portions. Alternatively, you can serve the cauliflower as finger food and serve the dressing separately as a dip without adding any additional water to thin it out.