Roasted tandoori cauliflower

Preheat the oven to 180°C. Remove the leaves from the cauliflower.

Combine the World Spice Blend - Tandoori Masala with the olive oil. Place the cauliflower on a baking sheet lined with parchment paper and drizzle with the tandoori oil. Roast the cauliflower in the oven for 50 minutes, or until tender.

Meanwhile, grate the zest of the lemon (don't grate the white part, as it's bitter) and squeeze the juice from the lemon. Combine the lemon juice and zest with the tahini, sea salt, and water to make a dressing.

Heat a pan without oil or butter and toast the almond shavings until golden brown. Stir regularly to prevent burning. Slice the spring onions diagonally.

Remove the cauliflower from the oven and place it on a large plate. Spread the tahini dressing, scallions, and almond shavings over the cauliflower. Garnish with the pomegranate seeds and serve.