Spicy Roast Cauliflower

Step 1;

Cut the cauliflower into 4-6 equal wedges ensuring you keep a little of the stalk on to keep the wedges together.

Step 2;

Mix together the aci and tatli biber pastes with the olive oil and a little salt. Using gloves, rub the mix all over the cauliflower wedges making sure you get it right in the gaps between the florets.

Step 3;

Place the cauliflower on a cast iron tray or pan and pop into a hot Roccbox with the flame dial turned down slightly; you’re looking for a temperature of around 350°C/600°F

Step 4;

Roast the cauliflower for a 8-12 minutes, turning with tongs occasionally. You want the paste to black and char on the cauliflower but don’t be afraid to turn the flame down if it’s a bit too fierce.

Step 5;

Check the cauliflower is cooked by piercing it in a few places with a skewer or small knife – there should be little resistance and the skewer should come out easily.

Step 6;

Whilst the cauliflower is roasting, combine the dressing ingredients in a bowl and season to taste.

Step 7;

To serve, transfer the roasted cauliflower to a platter, sprinkle with a little salt and sumac, top with the parsley and red onion and dress with the sumac dressing. Finally, sprinkle over the pistachios and serve.