The combination of the two Turkish pepper pastes (one spicy, one slightly sweet) gives the cauliflower the most incredible flavour. You can order the pastes online or find them in Turkish delis. Once you’ve tried them you’ll probably find the jars won’t last long!
Cut the cauliflower into 4-6 equal wedges ensuring you keep a little of the stalk on to keep the wedges together.
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.
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
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.
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.
Whilst the cauliflower is roasting, combine the dressing ingredients in a bowl and season to taste.
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.
1 Head Cauliflower, leave some of the green stalks on if they are nice
2 Tbsp Aci Biber Paste
4 Tbsp Tatli Biber Paste
50ml Extra Virgin Olive Oil
1 Large Handful Parsley Leaves
5 Tbsp Pistachios, toasted and roughly chopped
1/2 Red Onion, thinly sliced
1 Tsp Sumac
For the Sumac Dressing;
10ml Lemon Juice
40ml Olive Oil
1 Garlic Clove, grated
1 Tsp Sumac