Harissa-Roasted Cauliflower with Preserved-Lemon Dressing

gourmettraveller.com.au

Mickey

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

subheading: 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

Directions at gourmettraveller.com.au

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