CHARRED CAULIFLOWER WITH TAHINI, HARISSA HONEY SAUCE AND PRESERVED LEMONS
SERVES 6 PREP 25 MINUTES COOK 35 MINUTES
2 large heads cauliflower ¼ cup harissa paste ¹⁄³ cup honey 1 tablespoon olive oil, plus extra for frying 1 teaspoon ground cinnamon ¹⁄³ cup tahini ½ cup plain Greek-style yoghurt (see notes) Good squeeze of lemon juice 6 small preserved lemons, seeded, thinly sliced into rounds Generous handful toasted flaked almonds ½ small bunch fresh flat-leaf parsley, roughly chopped
1 Cut away any outer leaves from cauliflower. Cut each cauliflower into 4 slices of equal thickness. On the slices cut from the outer edges, trim and shave away enough of the curves to create flat surfaces, so that the slices cook evenly. 2 Combine harissa, honey, olive oil and cinnamon in a small bowl. Season with salt and pepper. Mix well. Brush the mixture over the cauliflower slices. 3 Drizzle a little oil into a large frying pan. Heat over medium heat. Fry the cauliflower slices, in batches, for 6 to 8 minutes each side, or until they are cooked through and charred nicely on both sides. Blackening will occur as the spice paste is not only dark but also contains sugar (in the honey), which will burn naturally. This is part of the flavour of the dish and nothing to be worried about (see notes). 4 Meanwhile, mix the tahini with the yoghurt and lemon juice in a bowl. Season generously with salt, then stir in a little lukewarm water, 1 tablespoon at a time, until the mixture has a sauce-like consistency. 5 Transfer the cauliflower slices to serving plates. Drizzle over the yoghurt sauce and any remaining marinade, then scatter over the preserved lemon slices, toasted almonds and parsley to serve. NUTRITION: (per serve) 1675kj; 23.5g fat; 4.2g sat fat; 11.7g protein; 27.7g carbs; 13.2g fibre; 8mg chol; 205mg sodium.
This is an edited extract from Feasts by Sabrina Ghayour, with photography by Kris Kirkham ($39.99, Hachette Australia).