May in the Kitchen – Roast Spicy Cauliflower with Urfa Biber

I know, what is cinnamon doing on my cover picture when the title says cauliflower? It’s because this post is about the Oaktown Spice Shop, and roast cauliflower, and the spice Urfa Biber. You get three in one post this time.

Urfa Biber is a purple ripened chile from the Urfa region in SE Turkey, it’s also sometimes called isot chile. It’s carefully dried to retain its oils and has a deep, rich beefy flavor and low but complex heat. I found it to have a unique flavor that combines raisin, tobacco and hints of chocolate. So far I’ve used it in a rub for chicken (with cumin and honey) as well as in a simple dish of roast cauliflower.

Roasting vegetables brings out the most amazing sweetness in them, the charred crispy bits are carmelized and the center becomes meltingly soft. My favorites to roast (and those where I find the biggest change) include Brussels sprouts, potatoes, asparagus, cabbage, and cauliflower. Before I start with this very simple recipe, I want you to come along with me for a short walk through the Oaktown Spice Shop. It’s worth a visit if you come to the SF bay area.

This slideshow requires JavaScript.

Roast Cauliflower with Urfa Biber

Roast Cauliflower with Urfa Biber

Simple Roast Cauliflower

  • 1 head of cauliflower, broken into florets, rinsed and dried
  • 1 tablespoon of Urfa Biber
  • 1 teaspoon of sea salt
  • 2-4 tablespoons of olive oil
  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the cauliflower in a bowl and coat lightly with olive oil, toss with the Urfa Biber and sea salt.
  4. Spread on the baking sheet and bake for 40 minutes, turning halfway through. The cauliflower should be toasty and crusty brown in places but soft in the middle.
Roast Cauliflower with Urfa Biber

Roast Cauliflower with Urfa Biber

10 thoughts on “May in the Kitchen – Roast Spicy Cauliflower with Urfa Biber

  1. I have never heard of this chile before, but the description of how it tastes sounds very intriguing. I love roasted vegetables and chiles. What a great idea to put them together!

  2. Pingback: January – Roasted Cauliflower Soup | spades, spatulas & spoons

  3. I just found this post. I have some isot that I got in a spice box from a local Kurdish restaurant. They opened a market during this covid situation and I wanted to support them. Their food is AMAZING. I can’t wait to try this recipe. Thank you for posting!

    • What a rough time to open a market, good for you for supporting them. I adore all the amazing spices that are available right now. I hope you enjoy this one and thank you for visiting (and commenting). All the comments mean a lot, especially during the quarantine.

Leave a Reply