Whole Roasted Cauliflower
Preheat oven to 350 degrees
Remove larger leaves from the cauliflower, then immerse completely in a large pot filled with boiling water. Cook for 10 minutes. Drain.
Mix together the olive oil, Moruno rub, Aleppo chili flakes and salt.
Rub the cauliflower all over with the mixture. Bake for 20 minutes, or until starting to turn golden.
Place cauliflower on a plate. Scatter the apricots, toasted almonds, pomegranate seeds over the cauliflower then drizzle of tahini. Finish with a pinch of the sea salt flakes and serve.