Method

1. Preheat oven to 180°C. Line a baking tray and trim cauliflower stem so it sits steady on the tray.
2. Combine the turmeric, chilli flakes, olive oil, salt and pepper in a small bowl and stir to combine.
3. Pour oil mixture over the cauliflower and massage in well with your hands. Place in the oven and bake for 20-30 minutes or until golden.
4. Prepare the tahini sauce by mixing together the yoghurt, tahini, olive oil and lemon juice in a small bowl.
5. Lightly crush the mixed nuts. Use a mortar and pestle to pound them if you have one available, or crush them with a rolling pin or the back of a knife.
6. After the cauliflower has been in the oven for about 20-30 minutes, scatter the nuts on the tray, reduce the heat to 130°C and bake for another 15-20 minutes. The nuts should be lightly roasted and check to see if the cauliflower is cooked by gently pushing a fork through the top (it should pass through easily).
7. To serve, create a smear of tahini sauce over a large plate and place cauliflower on top in the centre. Garnish with some fresh rocket and torn mint leaves, sprinkle over the roasted nuts and pomegranate seeds.