Preserved Lemon Chermoula

Roasted Cauliflower with Preserved Lemon Chermoula, Tahini Sauce and Crunchy Almond


1 cauliflower, trimmed

Harissa marinade:
1/2 tsp turmeric
1/2 tsp sweet paprika powder
1/2 small lemon, juiced
1 tbsp olive oil
1 tbsp harissa
1 garlic cloves, minced
1 tsp coriander
1/2 tsp cumin

Tahini sauce:
2 tbsp runny tahini
1/2 small lemon juiced
Salt to taste
2 tbsp water

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


1. 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.

2. Preheat oven to 200 C. Add 2 cm water to a large pot and bring to a boil. Add cauliflower, bottom down, cover and steam over medium heat for 5 minutes. Let drain well in a colander.

3. Place the cauliflower on an oven sheet and coat with the marinade, you can use a brush for this. Roast in middle rack of the oven 30 minutes or until cooked through and nicely roasted.

4. Spread thick layer of hummus on a serving plate, place the cauliflower on top.

5. Mix together ingredients for tahini sauce in a small bowl. Before serving, drizzle the cauliflower with the tahini sauce and the chermoula, finally top with roasted almonds. Enjoy.