Preheat the oven at 180 degrees celsius.
Mix all ingredients for the marinade into a bowl until you have a smooth and creamy consistency.
Pour over the marinade and massage it into the cauliflower. Place the head of cauliflower onto a baking tray and roast it in the oven for 35-40 minutes until crispy around the edges.
At the same time add the chopped pepper to a small baking tray, drizzle with a touch of oil and a pinch of salt, toss the pepper around and bake for 15 minutes until soft.
While the cauliflower is still cooking make the hummus. To a food processor add the chickpeas, roasted pepper, tahini, lemon juice, harissa paste, garlic clove, salt, and extra virgin olive oil. Blitz until you have a smooth and creamy consistency. Add a dash of water if needed.
Spread the hummus on a serving plate. Remove the cauliflower from the oven and place it on top of the hummus. Sprinkle with pomegranate seeds, flaked almonds, pine nuts, and chopped parsley. Enjoy!