Grilled cauliflower steak with ptitim and olives

Ingredients:

• 1/3 cup almond flakes
• 1 large head of cauliflower
• 2 tbsp harissa
• 7 tbsp extra-virgin olive oil + extra for drizzling
• 2 cloves garlic, crushed
• 2 tsp. chopped ginger
• 2 tbsp. ptitim
• 1/4 cup golden raisins
• Juice of 2 lemons and zest of 1 lemon + extra for serving
• 2/3 cup crumbled feta
• 1/3 cup coarsely chopped fresh parsley
• 12 large green olives, crushed

Preparation:

1. Preheat the grill to high heat. Tear off two 18-inch sheets of foil.
2. Heat a frying pan over medium-high heat and toast the almonds, stirring occasionally, until golden brown.
3. Remove the bottom leaves from the cauliflower and trim the stems to the base. Turn the cauliflower on its side. Starting at the stem end, slice the cauliflower crosswise into two 2.5 cm thick round slices. If you start cutting from the top, the cauliflower will fall apart. Cut each circle in half to create four half-moons. Set aside any fallen florets for another use.
4. In a small bowl, combine harissa with 3 tablespoons of olive oil. Place 2 cauliflower steaks on each piece of foil. Brush both sides with the harissa mixture and sprinkle with a little salt. Wrap the steaks so that the foil wraps are as flat as possible for maximum grill contact.
5. Place 2 foil parcels, sealed side down, on a hot grill and grill for 12 minutes. Turn the parcels over and open them with tongs to release steam. Grill the cauliflower with the foil uncovered until cooked through and golden brown on the bottom, 6 to 8 minutes.
6. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and ginger and stir for about 1 minute. Add the ptitim, 2 1/4 cups water, raisins, and 1 tablespoon salt. Bring to a boil. Cover, reduce heat to low, and simmer until all the water is absorbed and the ptitim is soft, about 12 minutes. Transfer the ptitim to a large bowl and stir with a fork to break up any lumps and release excess steam. Let it sit for 5 minutes to cool slightly.
7. When ready to serve, toss the ptitim with the remaining 3 tablespoons of olive oil, lemon juice and zest, feta, almonds, parsley, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Divide the ptitim and cauliflower steaks among 4 plates. Top each serving with 3 olives. Drizzle the cauliflower with oil and freshly squeezed lemon juice.