Step 1

Preheat 450 degrees.

Step 2

Soak harissa and salt in the olive oil in a ramekin for 1-24 hours to infuse

Step 3

Drizzle and then evenly spread harissa oil on cauliflower. Use your hands to make sure the oil spreads over the entire head

Step 4

Roast at 450 degrees for 45 min

Step 5

Squeeze the lemon juice evenly over the head of cauliflower.

Step 6

On the stove top, saute the shallot in olive oil

Step 7

Blend shallot, lemon juice and tahini in blender.

Step 8

Add water and blend until smooth and creamy. The sauce will increase in volume and lighten in color.