Roasted Cauliflower with Preserved Lemon Chermoula and Tahini Sauce
Ingredients
- 1 cauliflower, trimmed
Harissa Marinade
- 2 tablespoons olive oil
- 1 tablespoon harissa
- 1-2 garlic cloves, minced
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/3 teaspoon turmeric
- 1/2 teaspoon sweet paprika powder
- Juice of 1/2 small lemon
Tahini Sauce
- 3 tablespoons runny tahini
- 2 1/2 tablespoons water
- Juice of 1/2 small lemon
- 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 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika powder
- 1 teaspoon 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 cups hummus
- Chopped roasted almonds
Preparation
In a small bowl, mix together all the ingredients for the harissa marinade. Set aside.
In a separate bowl, mix together all the ingredients for the preserved lemon chermoula. Set aside.
Preheat the oven to 200°C/400°F. Add 2-3 cm (1 inch) of water to a large pot and bring it to a boil. Add the cauliflower, bottom down, cover, and steam over medium heat for 8 minutes. Drain well in a colander.
Place the cauliflower on a baking sheet and coat it with the harissa marinade, using a brush if needed. Roast the cauliflower in the middle rack of the oven for 30-35 minutes, or until cooked through and nicely roasted.
Spread a thick layer of hummus on a serving plate and place the roasted cauliflower on top.
In a small bowl, mix together the ingredients for the tahini sauce. Drizzle the cauliflower with the tahini sauce and preserved lemon chermoula before serving. Finally, top with roasted almonds.
Optional: Serve with additional hummus on the side.