Remove leaves and base of the cauliflower. Fill saucepan and blanch cauliflower for 5 mins. Set oven at 170 C or (340 F).
While the cauliflower is cooking, make up the sauce.
To make up the sauce that you will drizzle of the cauliflower, in a bowl blend the tomato puree, maple syrup, olive oil, harissa paste, paprika. Note** If you prefer the roasted cauliflower quite crispy then omit the tomato puree for drizzling over the cauliflower.
Once the cauliflower is par boiled, remove and dry off. Place cauliflower in oven pan and drizzle the sauce over the cauliflower, making sure you get most of it, if you have a pastry brush, then smoothly even it all over the cauliflower.
Place in oven once it has reached temperature and bake for approx 40mins, or until crispy.
Make up your topping, heat up small frypan, chop up spring onions and gently fry up with sunflower seed, make sure you don't over cook. Place aside until the cauliflower is cooked, you can warm it up again to sprinkle over the cauliflower.
Remove caulflower, plate up and sprinkle sunflower seeds, spring onion and coriander over the cauliflower.**Options for Tomato Puree: If using the tomato puree sauce separately, this makes a nice dipping sauce for the crispy cauliflower, alternatively pour some over the cauliflower and sprinkle sunflower seeds or pour some on the plate and place cauliflower on top.