1. Zest and juice the lemon, setting the zest aside. In a bowl, combine harissa paste, garlic, lemon juice, maple syrup, and olive oil. Pour one-third of this mixture into a flat dish, add salt and 1 tbsp water, and mix well. Cut tofu into even pieces, toss in the marinade, and allow it to absorb flavors for at least one hour. Reserve the remaining marinade for basting and dressing.
2. Place couscous in a bowl, stir in salt, pour boiling water over it, cover, and let steam.
3. Preheat the oven to 225°C (435°F). Arrange marinated tofu on one side of a baking tray. Coat cauliflower florets in olive oil, smoked paprika, nutritional yeast, and salt; add to the tray. Add red onion wedges, coated in olive oil, to the tray and roast for 20 minutes.
4. Remove roasted onion, check cauliflower, and remove any completed pieces. Brush tofu with dressing, add cauliflower leaves coated in olive oil, and roast for an additional 5-10 minutes until all components are soft and slightly charred.
5. Toast almonds in a dry pan until golden. Fluff couscous with a fork, mix in lemon zest, parsley, and olives. Plate couscous, top with baked tofu, roasted onion, cauliflower, and leaves. Garnish with pomegranate seeds, toasted almonds, and parsley.