Roasted Cauliflower with Preserved Lemon Chermoula, Hummus & Crunchy Almonds
This Roasted Cauliflower is an absolute delight! Impress your dinner guests with this star of a vegetable served with crunchy almonds and only the best, most flavorful ingredients.
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Servings: 4 servings
Ingredients
- 1 head of cauliflower - trimmed
Harissa marinade:
- 2 tbsp olive oil
- 1 tbsp harissa
- 1-2 garlic cloves - minced
- 1 tsp ground coriander seeds
- 1/2 tsp ground cumin
- 1/3 tsp ground turmeric
- 1/2 tsp sweet paprika powder
- 1/2 lemon - juiced
Tahini sauce:
- 3 tbsp tahini
- 2 1/2 tbsp water
- 1/2 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 cilantro/coriander - finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 1 tsp sweet paprika powder
- 1 tsp Aleppo pepper flakes or other mild to medium heat 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.
Instructions
- 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 the 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 for 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 on 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, place the cauliflower on top.
- Mix together ingredients for the tahini sauce in a small bowl. Before serving, drizzle the cauliflower with the tahini sauce and some of the Chermoula, finally top with roasted almonds.
Equipment
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