Name: Harissa-roasted cauliflower with preserved-lemon dressing
Yield: 4
Ingredients: 1 large cauliflower (800gm), broken into florets; 3 tsp harissa; 1 tbsp olive oil; 250 gm couscous; 3 dates, thinly sliced; Toasted pepita seeds, to serve; Coriander, roughly chopped, to serve; Preserved-lemon dressing; Juice of 1 lemon; ¼ large preserved lemon, flesh finely chopped; 2 tbsp extra-virgin olive oil, or to taste; 2 tsp harissa paste

Most people associate the best cauliflower recipes with winter. Not this one. This summer-friendly salad pairs harissa-roasted cauliflower with a flavourful preserved lemon-dressing. This is one recipe you’ll keep coming back to.

Ingredients

1 large cauliflower (800gm), broken into florets

3 tsp harissa

1 tbsp olive oil

250 gm couscous

3 dates, thinly sliced

Toasted pepita seeds, to serve

Coriander, roughly chopped, to serve

Preserved-lemon dressing

Juice of 1 lemon

¼ large preserved lemon, flesh finely chopped

2 tbsp extra-virgin olive oil, or to taste

2 tsp harissa paste

Method

1.Preheat oven to 250°C. Toss cauliflower in harissa and 3 tsp oil and season to taste. Scatter over a baking tray and roast until golden (15-20 minutes).

2.Place couscous in a bowl and rub with 1 tsp olive oil, then cover by 1/2 cm boiling water (about 400ml), stir, cover and set aside to bloom (15 minutes). Fluff with a fork and set aside.

3.For preserved-lemon dressing, whisk ingredients in a bowl and season to taste.

4.Stir dates through couscous then spoon into a serving bowl. Top with cauliflower, then spoon dressing over and scatter with pepita seeds and coriander.

Recipe / styling by Lisa Featherby

Styling by Steve Pearce

Ingredients

Method

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