Chilli-roast cauliflower from Oklava: Recipes from a Turkish-Cypriot Kitchen (page 136) by Selin Kiazim
- sumac
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lemons
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EYB Comments
This recipe forms part of the “Dinner Party” menu as described on page 132 in the book.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Romaine lettuce salad with candied walnuts & feta dressing; Baharat-spiced bread; Çemen-braised short ribs with brown butter bread sauce; Crispy pomegranate-glazed lamb with yogurt; Sea bass with caramelized shallot purée & pomegranate dressing; Ricotta dumplings with yogurt sauce, chilli butter & pine nuts; Sour cherry pearl barley, crispy kale, yogurt, chilli butter & sheep's cheese; Turkish coffee; Medjool date butter; Spiced rice pudding brûlée with pistachios, caramelized pineapple, rum jello, lychees & candied lime zest
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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