Harissa Cauliflower Tray Bake With Couscous

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and chop the red onion[s] into wedges

Top, tail and slice the courgette[s] into rounds

Add the red onion wedges and courgette rounds to 1 [2] baking tray[s]

Sprinkle over the ras el hanout, the juice of 1/2 [1] lemon, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper and give it a good mix up until everything is coated

Chop the cauliflower[s] into 8 [16] wedges (keep the leaves attached!)

Combine the harissa paste with 1 tbsp [2 tbsp] olive oil and a generous pinch of salt in a large bowl

Add the cauliflower wedges and toss until it's fully coated in the spice paste

Add the coated cauliflower wedges to the tray[s] with the courgette and red onion

Put the tray[s] in the oven for an initial 30-35 min or until everything is cooked through and starting to crisp

Meanwhile, boil half a kettle

Add the couscous and vegetable stock mix to a heatproof bowl with 130ml [260ml] boiled water, cover and set aside

Fluff with a fork before serving

Strip the mint leaves from their stems and finely chop, discard the stems

Chop the parsley finely, including the stalks

Combine the mayo with most of the chopped mint and parsley (save some for garnish!), the juice of the remaining lemon and a pinch of salt in a small bowl – this is your herby lemon mayo

Once everything is cooked through, add the flaked almonds to the tray[s] and cook for a further 7-8 min or until the almonds are toasted and golden – this is your harissa cauliflower tray bake

Tip: Watch the flaked almonds like a hawk to make sure they don't burn!