Chilli roast cauliflower

by Selin Kiazim
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6
30 minutes

Ingredients

Chilli roast cauliflower

  • 1 large cauliflower, leave some of the green leaves on if they're nice
  • 2 tbsp of Açi biber chilli 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 nuts
  • 1/2 medium red onion, sliced as finely as possible
  • 1 tsp sumac
  • flaky sea salt, to taste

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 chilli 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 nuts
  • flaky sea salt, to taste