Spicy Roast Cauliflower | Guest Chef: Selin Kiazim | Roccbox Recipes | Gozney

Make the rub by mixing hot and mild pepper paste with a little bit of olive oil.

Cut the cauliflower into nice big wedges or steaks, leaving the core intact to hold it together.

Smear the pepper paste rub all over the cauliflower, getting into all the cracks for a nice coating.

Preheat the oven (Roccbox) to about 350°F.

Roast the cauliflower in the oven for about 10 to 15 minutes, checking on it while it roasts.

Slice the red onion using a mandolin or by hand, then drop it into ice water to perk it up and reduce harshness, soaking for about 10 minutes.

Chop up some lightly roasted nuts (not specified which type).

Flip the cauliflower to char the other side, allowing it to develop a nice char.

Prepare a sumac and garlic dressing by mixing lemon juice, grated garlic, and salt (1 part lemon juice to 4 parts olive oil).

Pick some parsley and place it into ice water to make it crisp.

Check the cauliflower by poking it with a skewer or small paring knife; it should come out easily without sticking.

Serve a wedge of the cauliflower, adding extra salt and sumac on top, along with a generous pile of the parsley and red onion salad.

Drizzle the dressing over the salad and cauliflower, allowing it to fall onto the plate.

Finish with a generous sprinkle of sumac.

Equipment Needed

Spice Level:

Dietary

Allergens