We’ve brought a bit of spice to your Christmas feast a harissa meets shwarma seasoning inspired paste to coat the cauliflower and have paired it with our favourite lemon yoghurt sauce and garnished it with pomegranate for a festive feel. This veggie dish will steal the show!While cauliflowers may seem unassuming, they actually pack a nutritional punch with a vast variety of vitamins and minerals including vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium, manganese, magnesium and phosophorus.Cauliflower contains a good amount of fibre – important for feeding healthy gut bacteria, reducing inflammation and promoting healthy digestion. Cauliflower is also high in the essential nutrient, choline. Choline plays a major role in maintaining the integrity of cell membranes, synthesising DNA, supporting metabolism and liver health.The health benefits of cauliflower are just a bonus! We love this delicious vegetable and excited to showcase it in this wonderful recipe. This recipe is from Bare Health Studio's Christmas ebook A Better Christmas featuring healthy and fun festive recipes and a guide to a more sustainable Christmas.Whole Roast CauliflowerServes 4-8Ingredients1 whole cauliflower½ pomegranate, arils removed2 large handfuls leafy greens2 tbsp flaked almondsPaste:1 tbsp coconut oil, melted1 tsp cumin, ground1 tsp ginger, ground½ tsp cinnamon, ground½ tsp coriander seeds, ground½ tsp cayenne½ tsp allspice, ground1 tsp paprika½ tsp turmeric¼ tsp cloves, ground1 tsp salt¾ tsp black pepper, freshlyground1 tbsp harissa paste2 tbsp maple syrupLemon yoghurt sauce:2 tbsp lemon juice1 tbsp tahini3 tbsp Greek yoghurt or coconutyoghurtA pinch of salt and black pepper¼ tsp maple (optional)MethodPreheat the oven to 200°C.To make the lemon yoghurt sauce whisk all ingredients in a bowl until combined.To make the paste, combine all paste ingredients in a small bowl.Rub paste over cauliflower until completely covered. Place cauliflower on a lined baking dish and roast for 45-60 minutes (depending on the cauliflower’s size) or until a knife easily pierces the core.Once cooked, remove from heat and place on a serving dish lined with a bed of greens and topped with lemon yoghurt sauce, flaked almonds and pomegranate.