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Roasted Cauliflower with Preserved Lemon Chermoula, Tahini Sauce and Crunchy Almond
Ingredients
  • 1 cauliflower, trimmed
  • subheading: Harissa marinade:
  • ½ tsp turmeric
  • ½ tsp sweet paprika powder
  • ½ small lemon, juiced
  • 1 tbsp olive oil
  • 1 tbsp harissa
  • 1 garlic cloves, minced
  • 1 tsp coriander
  • ½ tsp cumin
  • subheading: Tahini sauce:
  • 2 tbsp runny tahini
  • ½ small lemon juiced
  • Salt to taste
  • 2 tbsp water
  • subheading: Preserved Lemon Chermoula:
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika powder
  • 1 small preserved lemon, finely chopped & seeds removed with peel.
  • 1 garlic cloves, minced
  • 1 small bunch coriander, finely chopped
  • 1 tsp Aleppo pepper flakes
  • Flaky sea salt to taste
  • 100 ml extra virgin olive oil
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