Yes, I have a thing for cheesy dish titles. But I love how well cauliflower stands up to strong flavors without ever seeming overwhelmed. Here I tried a slightly Moroccan take, that I think brings out the vegetable’s earthy and floral notes. I particularly love the pairing of the pucker-inducing preserved lemons with the candy-sweet roast veg. Be careful with the lemons, though, as they are extremely salty. Highly recommended with simply cooked lamb. Enjoy!

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