Whole spice-roasted cauliflower with pomegranate

Instructions

1. Preheat oven to 200°C. Trim the cauliflower base so it sits flat. Using a sharp knife, cut a cross into the base. Place cauliflower in a small baking dish. Drizzle with olive oil.
2. Rub cauliflower with chilli, fennel seeds and pepper, and drizzle with lemon juice. Pour stock into the dish. Cover loosely with foil and bake for 30 minutes.
3. Remove the foil and bake for a further 30 minutes, or until tender when pierced with a skewer. Place on a serving dish. Drizzle the cauliflower with tahini and sprinkle with rind, pomegranate seeds and parsley.