Servings: 4 (as a main)

2 large whole cauliflower with leaves 2 large whole cauliflower with leaves
2 onions, peeled and cut into eighths 2 onions, peeled and cut into eighths
8 red chillies with a slit cut lengthways into them 8 red chillies with a slit cut lengthways into them
1 lemon, cut into wedges to serve 1 lemon, cut into wedges to serve
 
Chilli Butter: subheading: Chilli Butter:
120g unsalted butter, melted (or 120ml olive oil) 120g unsalted butter, melted (or 120ml olive oil)
110ml olive oil 110ml olive oil
1¼ tablespoon red bell pepper flakes 1¼ tablespoon red bell pepper flakes
½ tsp tomato paste ½ tsp tomato paste
1 ¼ Urfa chilli flakes 1 ¼ Urfa chilli flakes
90g rose harissa (adjust according to the brand you are using) 90g rose harissa (adjust according to the brand you are using)
¾ tsp Aleppo chilli flakes (or 1/3 tsp regular chilli flakes) ¾ tsp Aleppo chilli flakes (or ⅓ tsp regular chilli flakes)
3 garlic cloves, crushed 3 garlic cloves, crushed
1 ½ tsp caster sugar 1 ½ tsp caster sugar

Trim the leaves at the top of each cauliflower, so that about 5cm of the actual cauliflower is exposed. Cut both cauliflowers into quarters lengthways, making sure the leaves remain attached at the base.
Fill a very large pan (large enough to fit all the cauliflower quarters) with well-salted water and bring to the boil. Once boiling, blanch the cauliflower quarters for 2 minutes, weighing them down with a lid a little smaller than the pan to ensure they stay submerged. Transfer to a colander to drain well. Preheat the oven to 180 degrees Celsius fan.
Mix all the ingredients for the chilli butter together in a small bowl with 1 teaspoon of salt. Place the cauliflower quarters, onions and chillies on a very large, parchment-lined baking tray and pour over the chilli butter. Carefully mix to make sure everything is very well coated (gloved hands are best for this). Arrange the cauliflower quarters so they are spaced apart as much as possible; one of the cut sides of each quarter should face down, so the leaves are exposed. Roast for 30 minutes, baste well, then turn the heat down to 170 degrees Celsius fan and continue to roast for another 35 to 40 minutes, basting twice, until the cauliflower is very well browned and the leaves are crispy.
Transfer everything to a platter, spooning over the remaining chilli butter and browned aromatics from the baking tray. Serve at once, with the lemon wedges alongside.