Preheat the oven to 400 degrees F.

Trim off the bottom of the cauliflower stem but keep the head in tact. Peel away any green leaves. Fill a large pot with water, large enough for the cauliflower head to be submerged in. Bring the water to a boil, then lower the cauliflower head, carefully, top side down into the water. Simmer for 10-15 minutes, until tender enough to insert a sharp knife into the stem without much resistance.

Drain the cauliflower head in a colander for 10 minutes, then place the head of cauliflower upright in a cast iron pan (or other oven safe dish).

In a small bowl, stir the olive oil, harissa paste, agave, turmeric and salt together until well combined. Rub the mixture all over the cauliflower head until it's fully covered.

Bake the cauliflower for 40-50 minutes, until blackened in some places.

To a food processor, add the drained and rinsed beans, tahini, lemon juice, garlic, olive oil, salt and 3 tablespoons ice cold water.

Puree for 3-4 minutes until smooth and creamy. If you want it a bit thinner, add a tablespoon or more of water. Taste and season with additional salt, garlic or lemon juice if needed.

To serve: Spread the white bean puree on a serving plate. Carefully place the whole cauliflower head on top of the puree. Garnish with chopped pine nuts or pistachios and chopped fresh mint or parsley. Slice the cauliflower and serve with some of the puree underneath. Enjoy!