Fried chermoula cauliflower on herby bean dip with slaw - Penguin Books Australia

Ingredients

• 1 medium cauliflower, save the leaves (about 800g)
• 2 tbsp ghee or oil
• Sea salt
• black pepper
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 2 tsp ground coriander
• Chilli flakes or ¼ tsp cayenne, to taste
• 240g cooked white beans or chickpeas (1 × 400g tin, drained and rinsed)
• 1 garlic clove
• 2 tbsp tahini
• Juice of 1 lemon
• 1 big handful of a mix of fresh parsley and coriander, leaves and stems roughly chopped separately
• Extra virgin olive oil, to serve
• 1/4 red cabbage (150g), finely shredded
• 1 green apple, cut into matchsticks
• 1 celery stick and leaves, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp mustard