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Preheat the oven to 190°C/170°C fan.
Place the brown onion (4) into an ovenproof dish. Top each with the salted butter (2 tablespoon) and season with salt and pepper. Sprinkle over the white sugar (4 tablespoon) and add a splash of water to the pan.
Put the cauliflower (1) into the centre of a large ovenproof dish and surround with the white potato (750 gram).
Drizzle 2-3 tbsp oil over the potatoes and cauliflower and sprinkle with salt. Mix the yogurt (4 tablespoon) and 2 tbsp za’atar (3 tablespoon) together and spread over the cauliflower. Sprinkle the remaining za’atar over the cauliflower, place into the oven and roast for 45 minutes, or until tender, depending on the size of the cauliflower.
Cover the onions and bake along with the cauliflower for around 35 minutes, or until tender. Remove the foil and place back into the oven, uncovered, for the last 8-10 minutes, or until the onions are golden.
Slice the cauliflower into 4 wedges. Toss the iceberg lettuce (½), cucumber (½) and celery stick (2 stalk) together to make a salad.
Make the dip by mixing the yogurt (6 tablespoon), rose harissa paste (1 tablespoon) and mint (2 tablespoon) together. Season to taste and spoon into bowls to serve alongside a wedge of cauliflower, some potatoes, an onion and some green salad. Sprinkle over more fresh mint to finish.