1 small cauliflower, (500g 1lb 2oz)
1 tbsp chilli oil
2 tbsp olive oil
Pinch of chilli powder
Salt and pepper
½ tsp ground cumin
Pinch of ground turmeric
3 slightly heaped tsp top Thai chilli paste
1.Preheat the oven to 190°C (375°F/Gas 5). Split the cauliflower into florets and place in a bowl. Line a baking tray with greaseproof paper. Put both types of oil into a screw-top jar along with all the spices and chilli paste. Close the lid and shake the jar vigorously until the ingredients combine to makes a smooth paste.
2.Use your hands or a pastry brush to distribute the spicy paste all over the cauliflower florets. Spread the cauliflower over the baking tray and bake in the centre of the oven for 25-30 minutes. Use a toothpick to test whether it’s cooked; it should pass through a florets with resistance. The cauliflower is spicy and delicious warm or cold.