Remove most of the leaves of the cauliflower. Then halve the cauliflower once and then cut the halves in half or third, depending on the size of the cauliflower. Make sure that the cauliflower pieces hold together.
Bring salted water to a boil in a large saucepan and blanch the cauliflower pieces for 5 minutes. Then drain and drain in a colander.
Peel and halve the onions and garlic.
Wash the potatoes, peel and quarter them if necessary. Wash the lemon and cut into wedges.
Preheat the oven to 180 ° C.
Mix all ingredients for the chilli butter in a bowl.
Put the cauliflower, onions and garlic in a baking dish and pour the chili butter over them.
Mix everything is coated with the chilli butter. The best thing to do is with your hands.
Put in the oven and bake for 30 minutes. Then mix in the potatoes and let it bake for another 30-40 minutes at 175 ° C.
Add the lemons in the last 10 minutes.
The cauliflower and potatoes should be nice and crispy.
If it gets too dark, cover with baking paper.
Serve with chopped parsley.
Tip: If you can't tolerate spicy food, take 1 heaped teaspoon of curry powder and also leave out the harissa paste.