Harissa-roasted cauliflower with preserved-lemon dressing
1 large cauliflower (800g), broken into florets
3 tsp harissa
1 tbsp olive oil
3 dates, thinly sliced
Toasted pepita seeds, to serve
Coriander, roughly chopped, to serve
Juice of 1 lemon
¼ large preserved lemon, flesh finely chopped
2 tbsp extra-virgin olive oil, or to taste
2 tsp harissa paste
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 mins).
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 mins). Fluff with a fork and set aside.
For preserved-lemon dressing, whisk ingredients in a bowl and season to taste.
Stir dates through couscous then spoon into a serving bowl. Top with cauliflower, then spoon dressing over and scatter with pepita seeds and coriander.