Preheat the oven to 220°C. Clean and trim the cauliflower into small florets. Place them on a lined oven tray and drizzle with oil, cinnamon, paprika and the cumin seeds. Stir well with your hands to make sure the spices are evenly spread. Cook in the oven for 25 minutes. You can toss them around halfway through cooking.

Remove the beef from the fridge and mix it with the harissa paste. Let stand at room temperature for 30 minutes before cooking. (Wash your hands well if you have mixed the harissa and beef using your hands – spicy!)

Chop the tomato and parsley.

Once the cauliflower is nearly ready, take out a large pan. Use a small spoon of oil and heat the pan to high heat. Fry the beef strips for 3-4 minutes until nicely browned and add the tomato on the pan. Mix well to get the flavors balanced. Season lightly with salt. Serve the strips on top of the cauliflower and garnish with pomegranate seeds and freshly chopped parsley.