This recipe features a whole roasted cauliflower with a harissa glaze served over a creamy white bean puree. It is packed with Middle Eastern and North African-inspired flavors and can be served as a side or main dish. The cauliflower is boiled, coated with the harissa glaze, and roasted until blackened. The white bean puree is made by blending cannellini beans with tahini, lemon juice, and spices. The dish is garnished with nuts and herbs before serving. Stores well in the fridge for 3-4 days.