Pre-heat oven to 180C

Line a baking tray

In a large bowl combine the marinade for the cauliflower. Add the florets and with your hands rub the marinade into the cauliflower.

Place on the line baking tray and place in the pre heated oven for approx. 20 minutes turning halfway.

In a small bowl add the thinly sliced onions, lemon juice, salt and sumac, scrunch together and set aside.

In another small bowl add the Tahini yogurt sauce ingredients and whisk to combine, it will become quite thick, you now need to add water a few tbs at a time whisking in between util you get the desired consistency of thick double cream. Set aside.

Roughly chop the parsley and mint for the salad and add the remaining ingredients stir to combine and set aside.

On a large platter add a few handfuls of salad, and serve the onions, parsley salad and tahini sauce in small bowls on the side.

When the cauliflower is nearly done toast your pitta breads.

Add the cauliflower to the platter once cooked and serve alongside the pitta for people to fill.

Spread some sauce into the pitta followed by salad, onions, parsley and pomegranate salad and cauliflower, finish with some extra sauce and a sprinkle of sumac. You can serve extra lemon wedges on the side.