To prepare the cauliflower
Clean the cauliflower and cut off the stalk so it sits flat. Put a small cross at the bottom to help it steam all the way through. Steam in a saucepan for 3 minutes, or until it is only just softened. Remove from the pan and use a clean tea towel to dry it completely.
Pre-heat your oven or air fryer to 180°C (160°C fan)/350°F (325°F fan)/gas mark 4 (gas mark 3 fan).
Mix up the sundried tomato paste, harissa and olive oil in a little bowl. Brush or spread the harissa mixture all over the cauliflower, ensuring it is fully covered.
In a baking tin, roast the whole cauliflower for 15 minutes or air fry for 10 minutes (or until golden and slightly crispy).
To make the tahini dressing
Put the garlic, herbs, tahini and lemon juice into a blender and blend. Add a little water (1 teaspoon at a time) and blend again until green and creamy. Taste and add salt if needed.
To make the salsa verde
Finely chop the mint and parsley. Chop the capers. Mix the herbs and capers together with olive oil and lemon juice. Taste and add salt as necessary.
Smear a little of the creamy green tahini dressing on a plate. Put the hot roasted cauliflower whole on the plate and drizzle over more of the tahini dressing. Finally, top with salsa verde, plus pomegranate seeds and extra mint if desired