Preheat the oven to 190°C.

If using whole cumin and coriander seeds, lightly grind them in a pestle and mortar. Add all of the spices plus salt and pepper, pomegranate molasses and about the olive oil to a small bowl and mix.

Cut the cauliflower in half and then into quarters or thirds (depending on how big it is). Peel the onion and cut into eighths, keeping the stem intact. Place the cauliflower and onion onto a large baking tray and drizzle over the olive oil spice mix.

Make sure the cauliflower is well covered, rub the spice mix into the crevices. Bake for 15 mins on the middle shelf, toss and bake for another 15 mins until cooked through and caramelised on the edges.

Meanwhile, prepare the couscous. Measure the couscous and place in a heatproof bowl. Boil the kettle and measure out 480ml boiling water and pour this over the couscous. Add a drizzle of olive oil and half the harissa, if using and stir well. Cover with a lid or plate and set aside

Drain the chickpeas and add these to the couscous along with remainder of your harissa and season with salt and pepper. Stir to combine.

To make the harissa yoghurt, add the vegan yoghurt to a small bowl and stir through the harissa.

To serve, lay the couscous onto a large platter or bowl, add the cauliflower, harissa yoghurt, toasted almonds and a final drizzle of olive oil and some extra pomegranate molasses if you like.