Chilli roast cauliflower

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

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Imperial

Chilli roast cauliflower

Sumac dressing

Garnish

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
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
4
To make the sumac dressing, combine all the ingredients in a blender and blend until smooth. Set aside for later
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
First published in 2019
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At Oklava, Selin Kiazim expertly navigates Turkey's diverse culinary landscape, drawing on her own Turkish Cypriot heritage to create delicious dishes that are bursting with flavour.

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