I was reading about all kinds of Turkish Pepper Paste and I thought that I could make pepper paste out of roasted bell pepper and add Aleppo and Urfa peppers. I roasted those flavored on to a cauliflower. I added sumac dressing and feta cheese and got something tasty. Serving size will differ because our cauliflowers aren’t the same size and we all eat different size portions of food. I’d say that mine made 6 side servings.
Ingredients for around 6 side servings
1 large head cauliflower
3 roasted red bell peppers – skin, seeds, stem removed, keep bell pepper liquid
2 Tablespoons Aleppo pepper
1 Tablespoon Urfa Biber pepper
1 teaspoon sea salt
2 Tablespoons extra virgin olive oil + plus a little extra to oil pan
3 garlic cloves – ground to paste – dressing
3 Tablespoons extra virgin olive oil – dressing
1 + 1/2 large lemons (just the fresh squeezed juice) – dressing
1 Tablespoon honey – dressing
Reserved pepper juices from roasting the cauliflower – dressing
sea salt to taste
3 oz crumbled feta cheese
2 Tablespoons fresh parsley leaves
Directions
Set oven to 400 degrees F
Cut the cauliflower in serving size wedges….(depending on size of cauliflower it will be 4,6, or 8 wedges)…
Lightly oil a baking sheet and set it to the side.
Blend together the roasted red peppers, Aleppo, Urfa, sea salt and olive oil. Rub this mixture all over the cauliflower wedges. Thee cauliflower goes on a baking sheet in the preheated 400 degree F oven for 10-13 minutes. Carefully remove the cauliflower and add the reed pepper juices to the dressing. Clean off the baking sheet and put the cauliflower back on. Broil lightly on each side till slightly caramelized. (around 5 minutes a side)
In a small mixing bowl mix together the feta with some of the dressing and add it to the cauliflower with some fresh parsley.
ENJOY!
