Instructions

1. First mix the paste and set aside.
2. Preheat the oven to 180°C.
3. Take the leaves off the cauliflower, wash them and set aside.
4. Cut the cauliflower into 2cm thick slices.
5. Put the leaves in a large baking dish and lay the cauliflower on top. Using a silicon brush, glaze the cauliflower with the paste.
6. Peel, then cut the onion into wedges. Slice the red pepper. Chop the preserved lemon. Cut the tomatoes in half. Arrange them around the cauliflower slices, then coat them with the paste.
7. Season with salt & pepper.
8. Bake in the preheated oven for about 25 minutes - turning the steak once and tossing the veggies too.
9. Meanwhile, drain the chickpeas and toss with any remaining paste.
10. When the cauliflower is golden and tender (you can push a fork through it) scatter the chickpeas on top and bake for another 5 minutes.
11. Serve warm with chopped mint leaves scattered on top.