Trim the leaves and bottom part of the stem of 1 whole cauliflower head, ensuring the florets don’t separate from the core.
Rinse, then boil the cauliflower for 10 minutes in a large pot with plenty of salted boiling water.
In the meantime, preheat oven to 400°F or 200°C.Drain cauliflower and put it on a baking tray. Season with 1½ tablespoon extra virgin olive oil all over and ½ teaspoon salt to cover all sides.
Roast for 30 minutes at 400°F or 200°C until tender to the core and slightly charred outside. You can check tenderness by inserting a skewer into the center.
MAKE IT A MEAL
Spread the yogurt tahini sauce on a plate and arrange the cauliflower on top.Drizzle with chermoula sauce on top and between the crevices.Sprinkle with pomegranate seeds, cut it in half or quarters, and enjoy it with warm pita bread.