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Harissa-Roasted Cauliflower with Preserved Lemon Dressing

🇹🇳 Tunisia

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1 large cauliflower (800g), broken into florets
  • 3 tsp harissa paste
  • 1 tbsp olive oil
  • 250 g couscous
  • 3 dates, thinly sliced
  • Toasted pepitas, to serve
  • Coarsely chopped coriander, to serve
  • Juice of 1 lemon
  • 1/4 preserved lemon, flesh discarded, rind rinsed and finely chopped
  • 2 tbsp extra-virgin olive oil, or to taste
  • 2 tsp harissa paste

Steps

  1. Preheat oven to 250°C.
  2. Toss cauliflower with harissa and 3 tsp olive oil in a bowl, season, and spread on a lined baking tray.
  3. Roast until golden, 15-20 minutes.
  4. Meanwhile, place couscous in a bowl and rub with 1 tsp olive oil.
  5. Pour 450ml boiling water over the couscous, stir, cover, and let sit for 15 minutes to absorb the water.
  6. Fluff couscous with a fork and set aside.
  7. For the dressing, whisk together lemon juice, preserved lemon, extra-virgin olive oil, and harissa paste; season to taste.
  8. Stir dates through the couscous and divide among serving bowls.
  9. Top couscous with roasted cauliflower and spoon over the dressing.
  10. Scatter with pepitas and chopped coriander before serving.

Source: www.gourmettraveller.com.au