Roast Cauliflower Wedges With Tahini Dressing

In a large bowl break the cauliflower into florets and coat with the Ras el Hanout seasoning, lemon oil and whirl butter, mix well and lay on a baking sheet lined with parchment. Bake in until golden. Meanwhile make the dressing by mixing tahini with yoghurt, minced garlic, lemon juice and chopped coriander. Arrange cauliflower on a plate interleaving with fresh watercress, drizzle with the dressing and finish with a sprinkling of pomegranate seeds and sesame.