Baste cauliflower head with Simon Johnson Harissa paste

Place on a baking sheet, with parchment paper and roast in the oven for 40 mins @180C. Rest cauliflower for a few minutes, before breaking into florets

Cover couscous with water and 1 tsp of sea salt. Boil for 12 mins, until al dente. Drain and set aside

Toss cooked couscous, fresh mint & pomegranate seeds together in a mixing bowl. Add cauliflower florets and season well

Transfer to a serving bowl and finish with a drizzle of pomegranate molasses & extra mint leaves to garnish