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1
Preheat the oven to gas 6 / 200C / 400F.
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2
If using toasted bread, pulse it in a food processor into breadcrumbs
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3
Preheat the grill to medium and cook the corn cobs for 20 - 25 minutes, turning occasionally until cooked and the husks are blackened.
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4
Remove and set aside to cool.
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5
When cooled remove the husks and slice the corn kernals off the cob into a bowl
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6
While the corn is cooking, place the pepper over a naked gas flame to roast and char the skin.
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7
When the skin is fully blackened place in a ziplock bag to steam for 10 minutes.
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8
Rub the pepper against the inside of the bag to peel the black skin off.
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9
Remove from the bag and rinse to remove any remaining skin, then dry and dice into chunks
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10
Dry fry the cumin and fennel seeds for a few minutes in a frying pan then remove and place in a roasting tin.
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11
Heat the oil in the frying pan and fry off the cauliflower florets, cut side down, for 5 minutes until lightly browned, then turn and cook a further 2 minutes.
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12
Remove and transfer to the roasting tin
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13
Add in the breadcrumbs, red pepper, turmeric, season with the salt & pepper and drizzle with some oil.
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14
Mix together then bake for 25 - 30 minutes until the cauliflower is slightly wilted and crispy on the edges
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15
Remove from the oven, place in a serving plate.
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16
Mix the corn through, season to taste and sprinkle with chopped parsley
