Charred cauliflower with tahini, harissa honey sauce and preserved lemons
2 large cauliflowers 3 tbs rose harissa 4 tbs clear honey 1 tbs olive oil, plus extra for frying 1 tsp ground cinnamon 4 tbs light tahini 6 tbs Greek yogurt Good squeeze of lemon juice Maldon sea salt flakes and freshly ground black pepper
6 preserved lemons, deseeded and thinly sliced into rounds Generous handful of toasted flaked almonds ½ small bunch (about 15g) of
flat leaf parsley, roughly chopped
Cut away any outer leaves from the cauliflowers, then cut each cauliflower into four slices of equal thickness. On the slices cut from the outer edges of the cauliflowers, trim and shave away enough of the curves to create flat surfaces, so that the slices cook evenly.
Combine the harissa, honey, olive oil and cinnamon in a small bowl, season with salt and pepper and mix well. Brush or rub the mixture over the cauliflower slices.
Drizzle a little oil into a large frying pan set over a medium heat.
When the oil is hot, fry the cauliflower slices for 6–8 minutes on 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. (Alternatively, roast the cauliflower slices in a preheated oven, 220C (200C fan) for 20–25 minutes.)
Meanwhile, mix the tahini with the yogurt and lemon juice in a bowl, season generously with salt, then stir in a little lukewarm water, one tablespoon at a time, until the mixture has a sauce-like consistency.
Transfer the cauliflower slices to serving plates. Drizzle over the yogurt sauce and any remaining marinade, then scatter over the preserved lemon slices, toasted almonds and parsley to serve.