Charred Cauliflower with Tahini, Harissa Honey Sauce & Preserved Lemons

1.Preheat the oven to 425°F (220°C).

Charred Cauliflower In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, salt, and pepper until well coated.

3.Spread the cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is charred and tender.

Tahini Sauce While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt. Set aside.

Harissa Honey Sauce In another small bowl, mix together harissa paste, honey, and lemon juice to make the harissa honey sauce. Set aside.

6.Once the cauliflower is done, remove from the oven and let cool slightly.

Assembly To serve, drizzle the tahini sauce and harissa honey sauce over the charred cauliflower. Top with thinly sliced preserved lemons, chopped fresh parsley, and toasted sesame seeds.