Roasted Cauliflower with Preserved Lemon Chermoula

Ingredients: (S4)

1 cauliflower, trimmed

Harissa marinade:

2 tbsp olive oil
1 tbsp harissa
1-2 garlic cloves, minced
1 tsp coriander
1/2 tsp cumin
1/3 tsp turmeric
1/2 tsp sweet paprika powder
1/2 small lemon, juiced

Tahini sauce:

3 tbsp runny tahini
2 1/2 tbsp water
1/2 small lemon juiced
Salt to taste

Preserved Lemon Chermoula:
1 small preserved lemon, finely chopped (seeds removed) with peel.
2 garlic cloves, minced
1 small bunch coriander, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika powder
1 tsp Aleppo pepper flakes or other red pepper flakes
flaky sea salt to taste
100 ml extra virgin olive oil

For serving (optional):

1 - 1 1/2 cup hummus & chopped roasted almonds to top with.

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METHOD:

- Mix together all ingredients for the harissa marinade in a small bowl and set to the side. Mix together all ingredients for the Chermoula in a separate bowl and set to the side.

- Preheat oven to 200 C / 400 F. Add 2-3 cm (1’) water to a large pot and bring to a boil. Add cauliflower, bottom down, cover and steam over medium heat 8 minutes. Let drain well in a colander.

- Place the cauliflower on an oven sheet and coat with the marinade, you can use a brush for this. Roast in middle rack of the oven 30-35 minutes, or until cooked through and nicely roasted.

- Spread thick layer of hummus on a serving plate, place the cauliflower on top.

- Mix together ingredients for tahini sauce in a small bowl.

Before serving, drizzle the cauliflower with the tahini sauce and the Chermoula, finally top with roasted almonds.