Spiced BBQ Cauliflower Salad with Maple Tahini Dressing

For the cauliflower marinade:

• 1 cauliflower
• 60 ml olive oil 
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp ground chilli
• 40 g harissa paste
• 80 ml pure maple syrup (preferably amber syrup for its rich taste) 
• 1 tsp salt

For the dressing:

• 40 ml fresh lemon juice 
• 80 ml pure maple syrup (preferably amber syrup for its rich taste) 
• 40 ml olive oil
• 60 g  tahini paste
• 20 ml water
• Salt and pepper, to taste

To serve:

• 60 g feta cheese, crumbled 
• Handful of pomegranate seeds
• Handful of macadamia nuts, roasted and chopped 
• Handful of mint leaves, torn

To make the cauliflower:

1. Heat your BBQ.
2. Mix all ingredients for the marinade until well blended.
3. Put the cauliflower in a cooking dish or a large bowl, coat with the marinade and set aside for an hour.
4. Place the cauliflower on the BBQ then cook for about 45 minutes or until a knife can slide in easily and the cauliflower is slightly caramelised. 

To make the dressing:

1. In a small bowl, combine the lemon juice and maple syrup. Add the oil, water and tahini paste.
2. To serve, top the cauliflower with the dressing, feta, pomegranate seeds, macadamia nuts and mint leaves.