Courtney Roulston’s harissa purple cauliflower with macadamia cream. Start by preheating the oven to 180 degrees Celsius. Use a sharp knife to cut the base of the cauliflower so that it sits flat on an even surface. Pop in the steamer over a saucepan of simmering water and cook for 10 minutes, then transfer the cauliflower to a roasting pan. Combine the oil, harissa and cumin seeds in a bowl. Brush the oil mixture over the cauliflower and cover with foil. Roast for 30 minutes. Remove the foil and roast for a further 20 to 25 minutes or until the cauliflower is tender. While the cauliflower is in the oven, place the macadamias in a saucepan with four cups of water. Bring to a simmer over medium-low heat. Cook for 30 minutes or until macadamia is soft. Drain, reserving half a cup of the cooking liquid. Next, place the vinegar, maple syrup, sea salt flakes and a quarter of a cup of water in a small saucepan. Place over low heat and bring to a simmer. Place the currants in a heatproof bowl and pour over the vinegar mixture. Then set aside for 20 minutes to soak. Drain the currants, reserving the pickled liquid. Place the drained macadamias, tahini, garlic, reserved cooking liquid and a quarter of a cup of the pickled liquid in a blender and blend until smooth and creamy. To serve, spread the macadamia mixture over a serving plate. Top with the cauliflower, then sprinkle with currants to finish. Top with some macadamias and sesame seeds, then scatter with parsley leaves. Give it a go for a delicious vegetarian lunch or dinner.