Cauliflower head½, leave some of the green stalks on
2tbspAçi biber pasteavailable at Turkish supermarkets
1tbspTatli biber pasteavailable at Turkish supermarkets
50mlExtra virgin olive oil
5tbspParsley leaves
5tbspPistachiostoasted & roughly chopped
Red onion½, sliced as finely as you can
1tspSumac
Salt & pepperto taste
Instructions
Method
Pre-heat the oven to 180c.
Cut the cauliflower into 4 equal wedges, rinse under cold water and pat dry.
Mix together the açi buber paste 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 15-20 minutes.
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.