Slice the cauliflower into two 1-inch steaks from the centre of the cauliflower. Set aside the left over cauliflower for the purée and couscous.
Score the core of the cauliflower in a diamond pattern then place the cauliflower in a colander and steam in a bain-marie until cooked halfway through, about 12-15 minutes. Carefully remove the steaks and allow to cool.
Ras el hanout spice mix
In a frying pan set over low heat, dry roast the coriander seeds, cumin seeds, peppercorns, cloves, turmeric, caraway seeds, fennel seeds, cardamom pods and star anise. Once lightly toasted and smelling fragrant, place in a spice grinder along with the cinnamon, nutmeg, saffron and smoked paprika and blend to a fine powder.
Slice the leftover cauliflower florets. In a large pan, sweat the onion in the oil until soft and translucent. In another pan, toast the cashews until golden then leave to cool. Roughly chop and set aside 50 g for the couscous.
Add the cauliflower florets and remaining cashews to the onions and sweat until translucent. Sprinkle over 1 dessertspoon of ras el hanout, pour in the almond milk and cook until tender. Transfer the mixture to a food processor and blend until smooth.
Put the remaining cauliflower in a food processor and whizz until it resembles couscous. Line a colander with muslin cloth, put the couscous inside, season and steam over a ban-marie for 2 minutes, then set aside to cool.
Rehydrate the raisins with a little hot water from the bain-marie, allow to cool then drain and add to the couscous. Dice the preserved lemons and chop the parsley. Fold into the couscous along with the reserved chopped cashews.
Heat vegetable oil in a large pan to 220°C. Quickly add the rice for 5 seconds until puffed. Remove and place directly on kitchen paper.
Fry the cauliflower steak in oil until lightly coloured then sprinkle with ras el hanout and 1 tablespoon of water. Flip over and cook until tender.
To serve, spread a layer of cauliflower purée on the plate and top with couscous, carefully place the cauliflower steak on top then sprinkle over coriander cress and puffed rice.