Chilli roast cauliflower
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Selin Kiazim's chilli roast cauliflower has been on the menu since she opened Oklava, and has become one of London's most iconic vegetarian and vegan dishes. The quality of your chilli paste will have a profound effect on the final dish – you can find really good stuff online or in Turkish supermarkets, but most normal supermarkets also stock jars of Turkish chilli paste these days. Smear the paste all over your cauliflower, rustle up a parsley salad and you have a delicious meal in just half an hour.
First published in 2019
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Ingredients
Metric
Imperial
Chilli roast cauliflower
- 1 large cauliflower, leave some of the green leaves on if they're nice
- 2 tbsp of Açi biber salçası/Turkish hot pepper paste
- 4 tbsp of Tatli biber chilli paste
- 50ml of extra virgin olive oil
- 1 pinch of sea salt
Sumac dressing
- 3 garlic cloves
- 2 lemons, juiced
- 300ml of extra virgin olive oil
- 1 tbsp of sumac
- fine salt, to taste
Garnish
- 1 handful of flat-leaf parsley leaves
- 5 tbsp of pistachio nut
- 1/2 medium red onion, sliced as finely as possible
- 1 tsp sumac
- flaky sea salt, to taste
SAVE RECIPE
Method
1
Preheat the oven to 200ºC fan or 220ºC conventional
2
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
- 1 large cauliflower, leave some of the green leaves on if they're nice
3
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
- 2 tbsp of Açi biber salçası/Turkish hot pepper paste
- 4 tbsp of Tatli biber chilli paste
- 50ml of extra virgin olive oil
- 1 pinch of sea salt
4
To make the sumac dressing, combine all the ingredients in a blender and blend until smooth. Set aside for later
- 3 garlic cloves
- 2 lemons, juiced
- 300ml of extra virgin olive oil
- 1 tbsp of sumac
- fine salt, to taste
5
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
6
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
- 1 handful of flat-leaf parsley leaves
- 1/2 medium red onion, sliced as finely as possible
- 1 tsp sumac
- 5 tbsp of pistachio nut
- flaky sea salt, to taste
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