Grilled cauliflower with tahini, harissa honey sauce & pickled lemon
• 2 large cauliflowers
• 3 tablespoons rose harissa or regular harissa
• 4 tablespoons of liquid honey
• 1 tablespoon olive oil, plus extra for frying
• 1 teaspoon cinnamon
• Sea salt flakes and freshly ground pepper
• 4 tablespoon light tahini
• 6 tablespoons of Greek yogurt
• 1 generous squeeze of lemon juice
• 6 preserved lemons, seeds removed and thinly sliced
• 1 large handful of toasted almond shavings
• 15 grams flat-leaf parsley, coarsely chopped
• Remove the outer leaves of the cauliflower and cut each cauliflower into 4 equally thick slices. Cut or scrape some of the outer slices so that they are mostly flat and all slices cook evenly. Mix the harissa with honey, olive oil and cinnamon in a small bowl and season with salt and pepper. Divide the harissa mixture over the cauliflower.
• Heat some oil in a large frying pan over medium heat. Place the cauliflower slices in the hot oil and cook for 6 to 8 minutes on each side, until cooked through and toasted. The cauliflower will inevitably turn black. This is not only because of the color of the spice mixture, but also because of the sugar in the honey that burns. This is part of the taste of the dish and nothing to worry about. You can also roast the cauliflower slices in a preheated oven at 220 degrees for 20 to 25 minutes.
• In the meantime, mix tahini with the yoghurt and lemon juice in a bowl and season well with salt. Stir in lukewarm water, 1 tablespoon at a time, until the yogurt mixture has the consistency of a sauce.
• Place the cauliflower on a large bowl or plates. Drizzle over the yogurt sauce and remaining marinade, garnish with the pickled lemon, toasted almonds and flat-leaf parsley and serve.