text: Roughly chop your head of cauliflower into small pieces before dicing your potatoes into equally-small pieces. Next, slice one bulb of garlic in half.
  Step 3.
  Divide your potato and cauliflower pieces into two trays with the bulb of garlic and pour over a big glug of olive oil. Sprinkle with 2 tsp ground cumin, 2 tsp sumac, 2 tsp smoked paprika, and 1 tsp salt. Massage that well into the veg with your hands and pop those trays into the oven for 40 mins until the cauliflower is crispy.
  Step 4.
  Pick out a handful of the prettiest cauliflower florets and crispiest potato cubes, save these for garnish
  Step 5.
  Dice the onion and roughly chop 3 cloves of garlic. Sauté them in a glug of oil for 5 mins until the onion turns translucent. Add in 1 tsp smoked paprika and 1 tsp ground cumin and toast for 30 seconds. Now it's time to add in your roasted veg. Place your crispy potatoes and cauliflower into the pan, squeezing out the soft flesh of the roasted garlic cloves as you go, and pour in the vegetable stock. Bring this to a simmer and then blend with a hand blender until smooth. Add in 3 tbsp of tahini and season liberally with salt. Adjust the thickness with water.
  Step 6.
  Finely slice the remaining garlic, chilli and parsley.
  Step 7.
  Add a big glug of extra virgin olive oil to a frying pan. Fry the cumin seeds for 1 min until they start to pop. Add in the chilli, garlic, sesame seeds and then fry that off for 2 mins until the garlic is lightly golden. Add in the finely sliced parsley and cook for 30 seconds until the parsley is crispy. Season with salt and pepper.
  Step 8.
  Ladle your soup into bowls and top with your crispy chilli, garlic and parsley. Next, you're going to want to layer on your reserved roasted cauliflower florets and crispy potatoes along a drizzle of tahini and a sprinkling of sumac. Enjoy hot.