Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Chop the parsley. Heat a pan over a medium heat with a drizzle of oil and fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further.

Add 2/3 of the fried onion and garlic to a bowl. Add the beef mince, parsley (reserve some for garnish), almond flour, harissa (spicy!), raisins, pine nuts, eggs, pepper and another pinch of salt. With clean hands, knead for 3-5 min until fully combined and tender. 

Add the chopped tomatoes to the pan with the remaining onion and garlic. Add the honey and a pinch of salt and pepper. Bring to a simmer and cook for 5 min or until thickened. 

Drizzle a baking dish with olive oil. Form the meat mixture into small individual meatloaves. Pour the tomato sauce over the top. Bake in the oven for 20-25 min or until cooked through but still juicy.

Meanwhile, separate the cauliflower to small florets (halve the big ones). Peel the carrots and cut them into thin sticks. 

Heat a large pan over a medium-high heat with a generous drizzle of oil. Fry the cauliflower and carrot with a pinch of salt for 8-10 min until crisp-tender. Season with the ras el hanout and black pepper and cook for a final 1 min. Serve alongside the Moroccan meatloaf and the tomato sauce. Garnish with the remaining parsley.