Harissa BBQ Cauliflower Vegetarian Burger

• 4 St Pierre Brioche Burger Buns
• 200g plain yoghurt
• 1 clove garlic, very finely chopped or crushed
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp ground turmeric
• Pinch sea salt and black pepper
• 1 lemon, juice only
• 1 medium cauliflowers (there will be some left for another meal)
• 2 tbs harissa paste
• 4 tbsp honey
• 4 tbsp plain yoghurt
• 2 tbsp tahini
• 1 tsp finely chopped fresh coriander
• Lettuce leaves
• 1 small red onion, finely sliced

For the slaw

• 1 carrot, peeled and grated
• 1 tbsp flaked almonds
• 1 tbsp fresh coriander leaves, roughly chopped
• 1 tsp olive oil

1. In a bowl, mix together the yoghurt, garlic, cumin, coriander, smoked paprika, turmeric, salt, pepper and most of the lemon juice (reserve a little for the slaw)
2. Cut two slices (each approx. 15mm thick) from the middle of each cauliflower and place them on a foil lined baking tray. Keep the rest of the cauliflower in the fridge for another meal. Coat both sides of the cauliflower in the spiced yoghurt and leave for 30 minutes to marinade if possible
3. Preheat the oven to 190C / 170C fan / Gas Mark 5 then roast the cauliflower for 25-30 minutes or until tender but not soft
4. Meanwhile mix harissa paste and honey in a small bowl. In another small bowl combine the 4tbs yoghurt with the tahini and finely chopped coriander
5. Make the slaw by mixing the grated carrot with the almonds and coriander. Add the remaining lemon juice and a drizzle of olive oil and stir
6. Grill the inside of the burger buns and spread the bases with the tahini yoghurt, then add some lettuce and red onion
7. Top with the cauliflower steaks then drizzle over the harissa honey. Add a large spoonful of slaw then pop on the lids

Bon appétit!