Chilli-Roast Cauliflower with Sumac Dressing

This is a dish I’ve been making for years, inspired by the chilli-roast cauliflower served at Oklava, the restaurant founded by Selin Kiazim.

The original recipe keeps the cauliflower slightly firm, but over time I’ve adapted it to suit our family. I roast the cauliflower a little longer until it is completely tender, which makes it easier to digest and, in our opinion, even more delicious.

It is one of those dishes that proves vegetables can be every bit as satisfying as a slice of cake: smoky, tangy, crunchy, and full of contrast.

Chilli-Roast Cauliflower with Sumac Dressing

Ingredients (Serves 4)

For the cauliflower

1 large cauliflower, cut into florets

2 tablespoons Turkish sweet pepper paste (tatlı biber salçası)

1 teaspoon Turkish hot pepper paste (acı biber salçası)

2 tablespoons extra virgin olive oil

½ teaspoon fine sea salt

For the onion

½ onion, very thinly sliced

For the sumac dressing

3 tablespoons extra virgin olive oil

Juice of 1 lemon

1 small garlic clove, finely grated

1 tablespoon sumac

¼ teaspoon fine sea salt

To finish

1/4 cup pistachios, roughly chopped

Small handful of flat-leaf parsley, roughly chopped

Method

1. Slice the red onion as thinly as possible using a mandoline. Place it in a bowl of ice water and leave while you prepare the rest of the dish. This takes away the harshness and keeps the onion crisp.

2. Preheat the oven to 220°C fan.

3. Mix the sweet pepper paste, hot pepper paste, olive oil, and salt in a large bowl until smooth.

4. Add the cauliflower florets and toss well so every piece is evenly coated.

5. Spread the cauliflower on a baking tray lined with parchment paper. Roast for about 25 minutes, turning once halfway through, until fully tender and slightly charred around the edges.

6. Whisk together the olive oil, lemon juice, garlic, sumac, and salt.

7. Arrange the roasted cauliflower on a serving plate. Drain the red onion well and scatter over the top. Add the pistachios and parsley.

8. Spoon over the sumac dressing.

Notes

The salad can be served warm or at room temperature.

The dressing keeps well in the fridge for several days.

If you prefer a milder flavour, use all sweet pepper paste and omit the hot pepper paste.