Whole Roasted Harissa Cauliflower with Lebanese Chimichurri

• 1 head cauliflower
• ½ - 1 cup Harissa paste
• For the Lebanese Chimichurri
• 1 bunch parsley, roughly chopped
• ½ Spanish (red) onion, roughly chopped
• ¼ cup Extra virgin olive oil
• Juice of half lemon
• 1-2 tsp sumac
• Salt, to taste
• To serve
• 500g Hummus
• 1/3 cup slivered almonds
• Micro celery (optional)

1. Core cauliflower and place in the steamer basket of the Cook4me. Add 300 ml water to the base of the pot and place the steamer basket in the bowl. 2. Select Manual mode and set to Express pressure cook for 5 mins (For Cook4me models without the express function, pressure cook for 7 minutes). 3. Meanwhile, to make the Lebanese Chimichurri, place all the ingredients in a mini food processor. Process until all ingredients are well combined and you have a chunky salsa texture. 4. Remove cauliflower from the bowl. Spread and rub Harissa paste all over the surface and base of the cauliflower then place back into the steamer basket and back into the bowl. 5. Ensure the Cook4me is switched off, then place the Extra Crisp Lid on top of the bowl. Select first option: Roast and press start. 6. Spread hummus on the base of your serving plate, carefully position cauliflower in the middle of hummus, spoon chimichurri over the top and allow to fall on sides. 7. Top with slivered almonds and micro celery and serve.

Note: Cooking time will be dependent on the size of the cauliflower, adjust as needed.