In a bowl, mix together the harissa pesto, olive oil, maple syrup, ground cumin and turmeric. Season with a generous pinch of both salt and pepper.

Place the cauliflower head in a baking dish and pour over the harissa mixture.

Pour 50 ml of water at the bottom of the dish. This will help cook the cauliflower by creating a steam, as well as preventing the harissa mixture from burning.

Bake for 40-45 minutes, until golden and tender. Poke with a knife; it should easily pierce the core. If you prefer a softer cauliflower, then roast for longer. If you like a crunchier cauliflower roast for less time.

Remove from the oven, and place the cauliflower on a chopping board to rest.

Place the cauliflower leaves in the baking dish, toss to coat with the harissa sauce and bake for 10 minutes, until wilted and tender.

Serve the cauliflower head alongside the cauliflower leaves.

This spicy mediterranean cauliflower recipe is packed with nutrients to fight inflammation