Use a sharp knife to cut the cauliflower into medium-sized florets, trying to make them as evenly sized as possible.

To clean the cauliflower, place the florets in a bowl, cover them with water, and add a splash of white vinegar. Let them soak for 15 minutes, then rinse them under running water and drain well.

To roast the cauliflower in the oven, line a baking sheet with parchment paper and arrange the cauliflower florets in a single layer. Season with salt and drizzle lightly with olive oil. Roast in a preheated oven at 200°C/400°F for 22 minutes. Remove from the oven and flip the cauliflower florets. Return them to the oven and roast for another 22 minutes. Flipping the cauliflower halfway through roasting is essential for achieving golden, crispy edges.

Using a mortar and pestle, crush the garlic cloves together with the red habanero or red chili.

Heat 1/4 cup of olive oil in a large skillet. Add the crushed garlic and chopped cilantro, stir well, then add the red pepper paste. Cook for about 2 minutes, until fragrant.

Gently add the roasted cauliflower florets and toss everything together for another 2 minutes.

Squeeze the juice of 1 large lemon.

Finish with the lemon juice, taste, and adjust the seasoning with salt as needed. Serve with Arabic bread, and happy eating!