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- Charred Cauliflower with Sumac Butter and Harissa Slaw
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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