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Preheat your oven and prepare a baking tray.
Spread the cauliflower florets on the tray, drizzle with olive oil, and season with salt and pepper. Roast until golden and tender.
In a pan, heat some olive oil over medium heat and sauté the chopped onion and red pepper until softened.
Add the minced garlic and chopped red chilli to the pan, cooking for a few more minutes until fragrant.
Stir in the smoked paprika and halved cherry tomatoes, cooking until the tomatoes start to break down.
Incorporate the cooked butterbeans along with a bit of their can liquid, mixing well.
Add the smokey harissa paste and cream, stirring until everything is well combined and heated through.
Finish with a squeeze of lemon juice and adjust seasoning if necessary.
Serve the bean mixture topped with toasted slivered almonds, fresh mint, additional cream, and pomegranate seeds.