Spicy Roast Cauliflower
The combination of the two Turkish pepper pastes (spicy & slightly sweet) gives the cauliflower the most incredible flavour. You can order the pastes online.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
Instructions
Prevent your screen from going dark as you follow along.
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.
