Chilli-Roast Cauliflower with Pistachio and Sumac Dressing

Lately, life has been hectic, and when things get busy, I always find myself turning to my favorite comfort foods. One dish that I keep coming back to is this Chilli-Roast Cauliflower. It’s inspired by a meal I used to order frequently at Oklava, and later at their popup in Arcade Food Hall when I worked nearby.

Last Thursday, I had an especially busy day, and at 7 PM, I was saved by a humble 89p cauliflower I originally bought to make cauliflower rice!

Here’s how I made this simple, delicious, and comforting dish;

Ingredients:

• 1 medium cauliflower, cut into florets (save the leaves)

• 1 tbsp hot red pepper paste

• 1 tbsp sweet pepper paste

• 1 tbsp olive oil

• 1 small red onion, thinly sliced

• A handful of chopped pistachios

• A handful of fresh parsley leaves

For the dressing:

• 4 tbsp olive oil

• Juice of 1 lemon

• 1 garlic clove, minced

• 2 tsp sumac

Instructions:

1. Preheat the oven to 210°C (fan).

2. In a large bowl, mix together the hot red pepper paste, sweet pepper paste, and olive oil. Add the cauliflower florets and toss until evenly coated.

3. Line a baking tray with parchment paper. Spread the cauliflower florets on the tray, placing the cauliflower leaves underneath if you want to include them.

4. Roast in the oven for 30–45 minutes, depending on your preference. Check with a knife in the last 15 minutes to see if the cauliflower is cooked to your desired tenderness.

5. Once roasted, transfer the cauliflower (and leaves, if using) to a plate. Top with the thinly sliced onions, chopped pistachios, and parsley leaves.

6. To make the dressing, mix together the olive oil, lemon juice, minced garlic, and sumac in a small bowl. Drizzle over the cauliflower before serving.

Enjoy this quick, vibrant dish, perfect for busy days!