Heat your oven to 180°C.

Place the blanched hazelnuts, pistachios, sesame seeds, cumin seeds, coriander seeds and fennel seeds in a small baking tray. Roast for 10 mins, or until nice and fragrant.

Leave to cool then transfer to a food processor, season well with salt and pepper and blitz until finely chopped. Set aside.

Quarter the cauliflower heads.

Heat a splash of olive oil in a large frying pan over medium-high heat.

Place the cauliflower cut-side down and cook for 3 mins, or until nicely browned. Flip and repeat on the other cut side, then transfer to a baking dish.

Combine the turmeric with 4 tbsp olive oil and season well with salt and pepper.

Brush the turmeric oil over the cauliflower and roast for 30 mins, or until cooked through but not mushy.

Meanwhile, finely chop your red onions and garlic.

Wipe out any fallen bits of cauliflower out of your frying pan, then add a splash of olive oil and place over a medium heat.

Add the red onions, along with a good pinch of salt and pepper, and cook for 10 mins, or until softened but not browned.

Add the garlic and Aleppo pepper and cook for 1 min, then add the raisins, pomegranate molasses, sugar and 200ml water.

Season with salt and pepper and cook until slightly reduced and thickened, 3 to 5 mins.

Finely chop the fresh mint.

To assemble, spoon the jammy onions over the cauliflower. Add a good sprinkle of the dukkah and finish with the fresh mint. Tuck in and enjoy!