How to Make: Oklava’s chilli roast cauliflower with pistachios, red onion & parsley
With a restaurant in Shoreditch, Oklava first launched in 2015, with chef Selin Kiazim drawing on her Turkish-Cypriot heritage to prepare a veritable selection of modern takes on classic dishes. Having been closed due to lockdown measures, the restaurant plans to re-open for outdoor dining next week, all being well. Until then, chef Selin has shared a recipe for her chilli roast cauliflower, embellished with pistachios, red onion and parsley. An ideal (vegetarian) accompaniment to summer barbecues.
Chilli roast cauliflower with pistachios, red onion & parsley recipe
Ingredients
Serves 4-6 as part of tapas-style meal
Cauliflower head, ½, leave some of the green stalks on
Açi biber paste, 2 tbsp (available at Turkish supermarkets)
Tatli biber paste, 1 tbsp (available at Turkish supermarkets)
Extra virgin olive oil, 50ml
Parsley leaves, 5 tbsp
Pistachios, 5 tbsp, toasted & roughly chopped
Red onion, ½, sliced as finely as you can
Sumac, 1 tsp
Salt & pepper, to taste
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.
Oklava’s chilli roast cauliflower with pistachios, red onion & parsley
A recipe for chilli roast cauliflower, embellished with pistachios, red onion and parsley. An ideal (vegetarian) accompaniment to summer barbecues.
Course Main Course
Cuisine Global
Keyword Chilli
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6
Ingredients
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.
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Jonathan is Food Editor for The London Economic. Jonathan has run and contributed towards a number of blogs, and has written features for publications such as Eater London, The Guardian, i News, The Independent, GQ, Time Out London and more.
