Harissa Cauliflower Feast

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Trim the outer leaves of the cauliflower and remove the core, keeping the head intact. Wash and pat dry.

In a small bowl, combine harissa paste, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over the cauliflower, ensuring it's evenly coated.

Place the seasoned cauliflower on the prepared baking sheet and roast for 35-45 minutes, or until tender and caramelized, rotating halfway through. A knife should easily pierce the center.

While the cauliflower roasts, prepare the tahini-herb drizzle: In a small bowl, whisk together tahini, lemon juice, water, chopped parsley, and minced garlic until smooth. Season with salt to taste. Add more water if needed to reach desired consistency.

For the salad: In a large bowl, combine arugula, thinly shaved fennel, and orange segments.

In a separate small bowl, whisk together 1/4 cup olive oil, Dijon mustard, white wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the vinaigrette. Pour dressing over the salad and toss gently to combine.

Once cauliflower is roasted, transfer it to a serving platter. Drizzle generously with the tahini-herb sauce. Serve immediately with the arugula, fennel, and orange salad on the side.