Preheat the oven to 200c

Rinse the cauliflower head and pat dry. Remove the outer leaves, but you can leave any tender baby ones. Carefully cut off the bottom so that it's flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart.

In a small bowl, stir together the olive oil, melted butter, crushed garlic, lemon zest, half the parmesan, cumin, Maldon salt, and black pepper.

Place the cauliflower into a casserole dish with a lid - I like to use a large Le Creuset - and pour the garlicky parmesan marinade all over, use a brush to make sure it really gets into all the crevices and is completely coated.

Pop the lid on and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork. The timing will depend slightly on the size of your cauliflower but keep checking it - you want it really soft in the middle - if it’s getting too much colour on the top, you can always cover it in foil whilst you pop it in for a bit longer.

Remove the lid. Squeeze over the lemon juice and then sprinkle the top of the cauliflower with the remaining grated Parmesan cheese. Place the cauliflower under the grill for 5 minutes, until the cheese is browned.

While the cauliflower is roasting, you can get on with the romesco sauce. In a blender or food processor, combine everything but the olive oil. Once mostly blended, drizzle in the olive oil whilst continuing to blitz. Keep going for several minutes, you want it gorgeously creamy and smooth. Taste and add more salt if it needs it.

For the herb topping simply combine the ingredients in a bowl.

To plate up scoop the sauce onto a plate, top with the cauliflower, drizzle the herby dressing over the top of the cauliflower and scatter the whole thing with lightly toasted flaked almonds and pomegranate seeds.