‘Whilst at a market in Istanbul I discovered a proper sun-dried pepper paste, hand-made in the village by a little old man. I already knew about this ingredient, but this was so rich and had an amazing depth of flavour. I brought some back home and one evening whilst trying to decide on what to cook I came across the pepper paste, a cauliflower and some pistachios (also from the market) and the chilli roast cauliflower was born!.’
The following recipe served 4-6 people as part of a tapas/ meze meal.
- ½ Cauliflower head, leave some of the green stalks on
- 2 Tbsp Açi biber paste- Available at Turkish supermarkets
- 1 Tbsp Tatli biber paste- Available at Turkish supermarkets
- 50ml Extra virgin olive oil
- 5 Tbsp Parsley leaves
- 5 Tbsp Pistachios-toasted & roughly chopped
- ½ Red onion-sliced as finely as you can
- 1 Tsp Sumac
- Salt & pepper to taste
Pre-heat the oven to180c.
Cut the cauliflower into 4 equal wedges, rinse under cold water and pat dry.
Mix together the açi and tatli biber paste with 30ml of the olive oil and a little salt and pepper. Rub the mix all over the cauliflower wedges (you may want to wear gloves to do this) and place onto a lined baking tray. Place into the oven for around 15-20mins.
Take out of the oven and place them into a dry hot non-stick frying pan for a minute or so on either side to achieve a slightly charred surface.
Place 1 wedge on every plate and top with the parsley, red onion and pistachios. Drizzle over the remaining olive oil and finally a sprinkling of sumac.
Share, savour, enjoy!