Heat oven to 200c. Line a baking tray with baking paper. Cut cauliflower into florets, mix oil and harissa together, brush over cauliflower and balls and season. Roast for 20 minutes, turning and basting again after 10 minutes.
Check cauliflower and balls, and cook another 5-10 minutes if necessary. Pop on a platter with spinach leaves. Drizzle over salsa verde and sprinkle with dukkah, coriander leaves and pomegranate seeds to serve.