Preheat oven to 450F and bring a medium pot of water to a boil.

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Grab a raw cauliflower. Cut off the leaves, and cut the steam, but in a way that lets it stand still on its own. Once the medium pot of water is boiling, season it with a couple pinches salt and carefully drop in the cauliflower. Put the lid on, and let it boil for 7.5 minutes on low-medium heat.

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Once the cauliflower is boiled, carefully bring it out of the water with tongs and set it over a kitchen towel to dry.

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Transfer cauliflower to a plate. Drizzle with 1-2 tablespoons of olive or avocado oil. Season with a pinch or two of salt, then add ½ tbsp sweet paprika, ½ tbsp garlic powder, And ½ tsp cumin, making sure the cauliflower is fully covered. You can massage it into the cauliflower if you’d like, too.

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Pop the cauliflower in the oven for 40-45minutes at 450F.

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While the cauliflower is going, lets make the sauce. Grab a small food processor (or blender), and add 1 small shallot, ⅓ cup sundried tomatos (the ones jarred in olive oil), ⅓ cup adobo chipotle peppers, the juice of 2 lemons, 1 tbsp olive oil, ½ tbsp paprika, a couple pinches salt, fresh cracked pepper, and ½ cup water. Blend/process really well, till liquidy. Taste and adjust as you’d like.

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Remove cauliflower from the oven, add it to the plate, then top it up. I poured the sauce on top, added about ¼ cup of roughly chopped pistachios, 1 tsp of Aleppo pepper, some fresh tarragon (or any herb), and some generous amount of fresh lemon zest.

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Plate it up as an appetizer, a side, or if you’re feeling it, devour it up!