8 Tbs rapeseed oil
4 red peppers – cored, seeds removed, cut into 2 cm square pieces
6 Romano peppers - cored, seeds removed, cut into 2 cm square pieces
3 red chillies, finely chopped
3 garlic cloves, finely sliced
1 tsp toasted and ground cumin seeds
400 g can good quality chopped tomatoes, strained
1 tsp sweet paprika
200 g cauliflower
Challah bread, to serve
30 g capers
200 g smoked tahini
Temperatures are for a conventional oven, if using fan forced reduce the temperature by 20 C.
The secret of success for this mezze is to keep it on a gentle simmer. Heat a large frying pan (the heavier the better) over a medium-low heat. Add the oil, peppers and a pinch of salt – let them sweat until they collapse. This should take about 35-40 minutes.
Add the chilli and cook for 10 minutes, then add the garlic and cumin and cook while stirring for two minutes. Add the tomato and gently simmer for about 30 minutes. The colour should become darker and the aroma more intense.
Add the paprika and salt to taste, simmer for another 10 minutes adjusting the seasoning if necessary.
Place the cauliflower into a pan of lightly salted, boiling water. Cook for 5-8 minutes until tender. Remove from heat, drain and cool.
Heat oil in a deep fryer to 180 C and lightly fry capers. Place on a paper towel to remove excess oil.
Fry cauliflower in hot oil until golden brown, drain on paper towels.
To serve, put tahini on plate topped with pepper salsa and cauliflower, garnish with capers and garlic flowers.
Recipe provided by Lillah