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

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

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

Directions at plantbasedandveganfood.com

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