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1 cauliflower, cut into florets

4 Tbsp olive oil, plus more for drizzling

1 red onion, finely sliced

1 red pepper, thinly sliced

⅓ cup tahini

juice of ½ lemon

fresh cilantro leaves chopped or torn

½ tsp Aleppo pepper

½ tsp sumac

salt and pepper

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Preheat the oven to 425°F and put the cauliflower florets into a roasting pan. Pour over 2 tablespoons of the olive oil and season with salt and pepper. Toss together and cook for 30-35 minutes or until charred and tender. Heat the remaining oil in a large frying pan over medium heat and add the onion and red pepper. Season with salt and black pepper and mix well. Cook, stirring occasionally, for 12-15 minutes until golden, adding a splash of water after about 6-8 minutes to help soften the pepper. Remove from the heat. Meanwhile, mix the tahini with ¼ cup of water, the lemon juice, and a good pinch of salt into a smooth sauce. Pour over the cooked pepper and onion. Mix everything together really well and add more salt to taste. Heat over medium heat for a few minutes to warm through the sauce. Add a little more water if the sauce starts to split—it will bring it back together in an instant. To serve, spoon the cooked sauce onto a serving dish. Top with the cauliflower florets and leaves. Garnish with the cilantro, sumac and Aleppo pepper flakes. Drizzle over a little more oil and serve immediately.