Charred Cauliflower with Sumac Butter and Harissa Slaw

Ingredients

• 1 large cauliflower

• 6 tbsp olive oil

• 2 tbsp harissa

• 1 tbsp Dijon mustard

• 2 limes, juiced, plus 2 limes cut into wedges, for squeezing

• 25g preserved lemon, chopped

• 2 tbsp chopped mint, plus extra to garnish

• 3 tbsp sumac

• 800g white cabbage, finely shredded

• 100g tahini

• 1 lemon, juiced, plus a bit of extra juice, to taste

• 60g unsalted butter

• 3 garlic cloves, crushed or grated

• 2 sheets nori, blitzed to a powder in a blender or food processor

• 1 tbsp ground cumin

• 2 tbsp agave syrup

• 6 flatbreads

6 servings

Calories~625 kcal

Protein~14 g

Carbs~65 g

Fat~37 g

Fiber~10 g

Sugar~11 g

Total recipe

Calories~3,750 kcal

Protein~85 g

Carbs~390 g

Fat~220 g

Fiber~60 g

Sugar~65 g

Method

• Step 1

  Prepare the barbecue for direct cooking, with the lit charcoal spread out evenly under the grill.

• Step 2

  Meanwhile, blanch the cauliflower in boiling salted water for 8 mins, then steam dry for 8 mins before cutting into 8 wedges through the root; set aside to cool.

• Step 3

  For the cabbage slaw, add 4 tbsp olive oil, the harissa, mustard, juice of 1 lime, preserved lemon, mint and 1 tbsp sumac to a large mixing bowl; whisk to combine. Add the cabbage and toss so it’s evenly dressed. Set aside.

• Step 4

  For the tahini sauce, add the tahini and lemon juice to a mixing bowl with 100ml water and a pinch of salt. Whisk well – it might look like it’s splitting, but it’ll eventually come together into a pale, creamy sauce. Aim for the texture of pancake batter – you may need to add a bit more water (or lemon juice for a sharper flavour) to get the desired consistency.

• Step 5

  For the sumac butter, melt the butter in a small pan over a medium heat; add the remaining 2 tbsp olive oil, garlic, nori, cumin, remaining 2 tbsp sumac, juice of 1 lime and agave syrup; stir briskly. Put the cauli wedges on the barbecue grill and, using a pastry brush, baste lightly with the sumac butter – if you add too much it’ll drip on to the charcoal and cause it to flare up. Grill for around 5 mins each side or until slightly charred and crisp, brushing each side with butter as you go. When ready, remove and 
keep in a warm spot.

• Step 6

  Flash the flatbreads on the grill to heat them up. To serve, pile the slaw and cauli onto the flatbreads and drizzle over the tahini sauce; scatter with the extra mint and pop lime wedges on the side for squeezing over.