Preheat your oven to 250C (480F). Chop cauli florettes into bite sized chunks and slice stems. Place on a large rimmed baking sheet. Drizzle over 3 tablespoons olive oil and lots of salt. Toss to coat the cauli in the oil. Pop the cauli in the oven and set your timer for 15 minutes.

While the cauli is cooking, season meat with the spices and a little salt and roll into mini meatballs (or larger ones) about 1.5cm (1/2in) diameter.

When the timer goes, stir cauli. Scatter meatballs over the top and return the tray to the oven, setting the timer for 10 minutes.

While you wait make the sauce by combining lemon, tahini and 3 tablespoons water in a small bowl. Season with a pinch of salt and mix until smooth.

When the timer is up, stir and check on everything. If the cauliflower is browned and the meatballs cooked through you can remove but if not, pop back in for another 5 minutes.

When the cauli and meatballs are done, divide between two warm plates. Drizzle over lemon tahini sauce and finish with a scattering of parsley / salad leaves.