Hawaij Roasted Cauliflower with Chili Gremolata

Ingredients

• 1 head of Cauliflower
• 2 tbs extra virgin olive oil 
• 1 tsp Hawaij - can sub with curry powder
• 1 tsp cumin seeds 
• 1 tsp kosher salt 

Gremolata

• 1 long hot chili can sub jalapeño, finely chopped
• 1/2 cup cilantro, finely chopped 
• 1 tbs preserved lemon rind, rinsed and chopped 
• 1 garlic clove, finely grated 
• 1/2 cup evoo 
• 3/4 tsp kosher salt 

Plate

• 1 cup full fat greek yogurt 
• Maldon to finish 

Directions

1. Preheat the oven to 500 degrees f.
2. Fill a large pot with water and bring to boil. Season generously with kosher salt. When boiling add in the cauli and boil for 5 min. Remove and let steam dry. 
3. Pour over 2 tablespoons extra virgin olive oil and season with hawaij, cumin seed and 1 tsp kosher salt. Rub all over evenly covering it. 
4. Place in the oven for 25-35 minutes until lightly charred and golden. 
5. Mix all the gremolata ingredients in a bowl and set aside. 
6. Place 1 cup of Greek yogurt on your serving platter and top with the roasted cauli. Cover with gremolata and serve.