Charred cau­li­flower with tahini, harissa honey sauce and pre­served lemons

The Coffs Coast Advocate - - LIFE TASTE -

SERVES: In­gre­di­ents

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

TO SERVE:

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

Method

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.

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