Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip

NOTES: Make with a head of cauli/courgette/pepper. Make half the sauce. Sub dukkah with 1/2tsp each of fennel, coriander and cayenne.

1. Preheat the oven to 400 °F. Prepare the garlic by peeling and removing the outer layer. Cut 1/2 cm from the top of the cloves to expose them, wrap in foil, and bake for 40 minutes. Allow to cool.

2. Combine 2.5 tsp olive oil, harissa, turmeric, cumin, cornstarch, and a pinch of salt. Add the cauliflower and eggplant to this mixture, ensuring they are thoroughly coated. Transfer to a baking tray with the lemon and bake for 30 minutes.

3. While the vegetables are roasting, prepare the lentil mix by combining the lentils, 1/2 tsp olive oil, parsley, a pinch of salt, and dukkah.

4. For the dip, squeeze out the charred lemon juice and combine it with yogurt, roasted garlic, tahini, and a pinch of salt. Layer the dip, lentils mix, and roasted veggies to serve.