Ingredients (2 servings) as a side dish:

  • 1/2 head cauliflower with leaves, cut into bite-sized florets, cut leaves in half lengthwise
  • 1 onion, quartered
  • 2 red chilies, cut in half lengthwise
  • salt

for the chili oil:

  • 100 ml olive oil
  • 1 tbsp red bell pepper flakes
  • 1 tbsp tomato paste
  • 1/2 tsp chili flakes
  • 2 cloves garlic, crushed
  • 1 tsp maple syrup
  • 1/2 tsp salt
  • pepper, freshly ground

for garnish:

  • 1 lemon, cut into wedges to serve

  1. Preheat oven to 200ºC top/bottom heat.
  2. In a large pot, bring water to a boil. Salt and blanch the cauliflower with leaves in it for 2 minutes. Hold cauliflower under water with a lid or plate.
  3. Place the cauliflower pieces in a colander and drain.
  4. Mix the ingredients for the chili oil in a small bowl.
  5. Mix cauliflower pieces with leaves, onion and chili peppers in a large bowl with half of the chili oil ( it’s best to put on rubber gloves for this). Put everything on a baking sheet lined with parchment paper, making sure that the cut surface of the cauliflower leaves are underneath.
  6. Roast in the preheated oven for 30 minutes and brush again with the remaining chili oil. Reduce heat to 180ºC top/bottom and roast for another 30-40 minutes, until cauliflower is nicely browned and leaves are crispy.
  7. Arrange everything on a large platter. Add the chili oil from the tray and serve immediately with lemon wedges.