Preheat the oven to 180°C/350°F/gas 4.

Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later.

In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli.

Place it in a snug-fitting ovenproof frying pan or roasting tray.

Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli.

Add 100ml of water at the base, and roast for 1 hour 15 minutes.

When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes.

Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks.

Holding the remaining pomegranate half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauli, then halve or quarter, and dish up.