Preheat the oven to 200c
Cut the cauliflower into florets, each no bigger than a golf ball.
Place them in a roasting tin with the sliced onion, half the garlic, rosemary, and seeds. Trickle over half the olive oil and season well with salt and pepper. Place the tray in a preheated oven for 35 – 40 mins.
Take the roasting tray out of the oven and carefully lift out a 3rd of the cauliflower and pop it into the jug of a food blender (or place them in a bowl if you’re using a stick blender) add half the butter and just enough stock or water to allow the cauliflower florets to wiz up to a smoothish puree. Season to taste and keep warm.
Set a large heavy-based pan down over a high heat and add 1 Tbls of olive oil. When it’s hot, season the lamb steaks lightly and add them to the pan. Cook them for 2 – 3 minutes on the first side, then flip them over. After about two minutes add the remaining butter, rosemary and garlic. Let the butter bubble up around the lamb, basting it as you go. Remove the pan from the heat and allow the lamb to rest. For 5 minutes.
To serve
Spread the warm puree out over 1 large platter. Scatter the whole roasted cauliflower florets, onions and seeds over the top.
Slice the lamb across the grain thickly and arrange this over the cauliflower.
Combine the harissa with the remaining olive oil, the lemon zest and the juice and give it a good stir. Trickle it over the lamb and cauliflower and bring it to the table.
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