Australian Gourmet Traveller - (06)June 2020 (1)

Harissa-roastedcauliflowerwith

preserved-lemondressingSERVES 4

Manymealscanbemadefroma jarofharissa(seeFiveofa kind,p29).

A preserved-lemon dressing adds even more flavour to this warm salad.

1 largecauliflower(800gm),

brokenintoflorets

3 tspharissa

1 tbspoliveoil

250 gmcouscous

3 dates,thinlysliced

Toastedpepitaseeds,

toserve

Coriander,roughly chopped,

toserve

PRESERVED-LEMONDRESSING

Juiceof1 lemon

¼ largepreservedlemon,

flesh finely chopped

2 tbspextra-virginolive oil,

ortotaste

2 tsp harissa paste

1 Preheatovento 250 °C.Toss

cauliflowerinharissaand3 tsp

oilandseasontotaste.Scatter

overa bakingtrayandroast

untilgolden(15-20minutes).

2 Placecouscousina bowl

andrubwith1 tspoliveoil,then

coverby1/2cmboilingwater

(about400ml),stir,coverand

set aside to bloom (15 minutes).

Fluffwitha forkandsetaside.

3 Forpreserved-lemon

dressing,whiskingredients

ina bowlandseasontotaste.

4 Stirdatesthroughcouscous

thenspoonintoa servingbowl.

Topwithcauliflower,thenspoon

dressingoverandscatterwith

pepita seeds and coriander.●

44 GOURMET TRAVELLER