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.
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
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Place the cauliflower in a bowl and coat lightly with olive oil, toss with the Urfa Biber and sea salt.
- 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.