Roasted cauliflower with lemony schug

Ingredients:

• 1 cauliflower; cut into small florets

• 2 tbsp of olive oil

• 1/2 tsp of kosher salt

Sauce ingredients;

• 3 tbsp of green schug

• 1 tbsp of preserved lemon puree

• 1 tbsp of olive oil

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Spread the cauliflower florets on the sheet, drizzle with olive oil, and season with salt. Toss to coat, then arrange in a single layer. Roast for 15–20 minutes, until the edges begin to brown but the florets are still firm and not overly soft.

Allow the cauliflower to cool to room temperature on the baking sheet. While it cools, prepare the sauce by whisking together the green schug, preserved lemon purée, and olive oil in a small bowl.

Transfer the cauliflower to a serving plate and drizzle with the sauce. Serve at room temperature.