Roasted Cauliflower | Jungle of Veggies

Ingredients

1 cauliflower, trimmed

2 tbsp olive oil

1 tbsp harissa

1-2 garlic cloves, minced

1 tsp coriander

1/2 tsp cumin

1/3 tsp turmeric

1/2 tsp sweet paprika powder

1/2 small lemon, juiced

3 tbsp runny tahini

2 1/2 tbsp water

1/2 small lemon juiced

1 small preserved lemon, finely chopped (seeds removed) with peel

2 garlic cloves, minced

1 small bunch coriander, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp sweet paprika powder

1 tsp Aleppo pepper flakes or other red pepper flakes

100 ml extra virgin olive oil

1 - 1 1/2 cup hummus

Chopped roasted almonds to top with

Methode

Prepare the harissa marinade and preserved lemon chermoula by mixing their respective ingredients in separate bowls.
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Preheat the oven to 200 C / 400 F. Add water to a large pot and bring it to a boil. Steam the cauliflower for 8 minutes and let it drain well.
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Place the cauliflower on an oven sheet and coat with the marinade. Roast for 30-35 minutes.
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Spread a thick layer of hummus on a serving plate and place the roasted cauliflower on top.
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Mix together ingredients for tahini sauce. Before serving, drizzle the cauliflower with the tahini sauce and chermoula, and top with roasted almonds.