Ingredients

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

Dressing

• 3 garlic cloves
• 2 lemons, juiced
• 300ml of extra virgin olive oil
• 1 tbsp of sumac
• fine salt, to taste

Assembly

• 1 handful of flat-leaf parsley leaf
• 5 tbsp of pistachio nut
• 1/2 medium red onion, sliced as finely as possible
• 1 tsp sumac
• flaky sea salt, to taste

Instructions

1. Preheat the oven to 200°C fan or 220°C 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

—

Original page

site [at] soni [dot] im