Heat the oven to 180 C. Keeping the leaves aside, cut the cauliflower in half and then each half in 4 wedges and brush with a mixture of oil & harissa. Roast wedges & leaves for 40 minutes, turning over midway and basting as needed. Sauté a chopped garlic clove il oil, add a 400 g tin of chickpeas (drained) and 1 dl of water and simmer app. 15 minutes. Cool and mix in a food processor with tahini, the juice of 1 lemon and a small bunch of coriander. Spread the hummus on a plate, add the cauliflower and possibly a mix of toasted, crushed hazelnuts, cumin, coriander, fennel and sesame seeds.
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