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Chilli roast cauliflower


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Chilli roast cauliflower

Sumac dressing


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Preheat the oven to 200ºC fan or 220ºC conventional
Cut the cauliflower into 6 equal wedges – make sure you keep a little of the stalk on each piece to keep the wedges together. Rinse under cold water and pat dry
Mix together the açi and tatli biber chilli pastes with olive oil and a little salt. Rub the mix all over the cauliflower wedges (you might want to wear a pair of gloves whilst you do this), then place onto a baking tray lined with parchment paper. Roast the cauliflower wedges for 10-13 minutes – the cauliflower should be cooked but still have a good bite to it
To make the sumac dressing, combine all the ingredients in a blender and blend until smooth. Set aside for later
Take the cauliflower wedges out of the oven and place them into a hot, dry non-stick frying pan. Dry fry each side of the cauliflower wedges for a minute or so to get a slight charring on the surface
Place a cauliflower wedge onto a large plate and top with parsley, red onion and pistachios. Drizzle with plenty of the sumac dressing and an extra sprinkling of sumac
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